Go Back

Grapefruit and Fennel Salad with Chicken and Avocado

A riot of textures and flavors, this salad offers something new in every bite.
Print Recipe Pin Recipe
Servings: 4
Ingredients Method

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

Method
 

  1. In medium glass jar, shake to emulsify all dressing ingredients.
  2. 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.
  3. Enjoy!