Chicken with Citrus-Avocado Salsa
Chicken with Citrus-Avocado Salsa

Anju Bhatia



Prep Time

: 10

Cooking Time

: 9



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 2.56 g
Sat Fat 0.614 g
Salt 85.6 mg
Sugars 1.12 g
  • Other Items
  1. 4 boneless, skinless chicken breast halves
  2. 1 Ruby Red Grapefruit
  3. 1 cup Cubed Avocado
  4. 4 radishes, thinly sliced
  5. 1/8 tsp Salt
  6. 4 Leaves Red Or Green Leaf Lettuce
  7. basil 0.25 cup
  8. water 4 cup
  1. Place chicken in large saucepan with 4 cups salted water, and bring to a boil over high heat. Turn off heat, cover, and let stand 15 minutes or until a thermometer inserted into thickest portion registers 160°F.
  2. Remove peel and pith from grapefruit with knife while chicken cooks. Working over a bowl to catch juice, free each segment from its membrane and cut segments into bite-size pieces, dropping them into bowl. Add avocado, radishes, basil, and salt. Toss gently to mix.
  3. Drain chicken (discard liquid) and cut crosswise into 1/2" slices. Divide grapefruit mixture into 4 portions and add a quarter of the chicken to each, drizzling chicken with grapefruit juice. Serve over lettuce leaves (if using) and garnish with additional basil leaves, if desired.