Grapefruit and Fennel Salad with Chicken and Avocado
A riot of textures and flavors, this salad offers something new in every bite.
Ingredients
Dressing
- ⅓ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Salad
- 4 cups baby arugula
- 1 Small bulb fennel, cored and shaved or thinly sliced
- ½ Head radicchio, cored and torn into medium pieces
- 2 cups cooked chicken breasts or thighs, shredded
- 1 Ripe avocado, flesh cut into cubes and scooped out
- 1 Large grapefruit or navel orange, peeled and segmented or sliced
- ¼ Red onion, thinly sliced
- 2 tablespoons toasted sunflower seeds
- 2 tablespoons chopped fresh dill
Instructions
- In medium glass jar, shake to emulsify all dressing ingredients.
- In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
- Enjoy!