Tag Archives: grapefruit

Citrus Avocado Salad with Chicken

Citrus Avocado Salad with Chicken | stupideasypaleo.com The inspiration from this recipe came from a hip, local eatery here in San Diego called Craft & Commerce. Their version of this salad comes with fried goat cheese – and would put me on the express train to Stomachacheville – but the rest is absolutely divine. I served mine with Easy Pan-Fried Lemon Chicken because it’s already got a bright, citrusy flavor.

Prep time: 15 min     Cook time:  0 min     Makes: 2 servings

Ingredients for Citrus Avocado Salad with Chicken

  • 6-8 cups of arugula (rocket) or spinach
  • 2 small oranges, cut into segments
  • 1 grapefruit, cut into segments
  • 1 ripe avocado, cubed
  • 1 Tablespoon olive oil
  • Salt and pepper
  • 1/2 cup Pickled Jicama, optional
  • Top with Easy Pan-Fried Lemon Chicken or any other protein of choice, if desired

Directions for Citrus Avocado Salad with Chicken

  1. Place the arugula down on the bottom of the plates. 
  2. Zest one orange and the grapefruit into a small bowl. Cut the both oranges and grapefruit into segments over the bowl to catch any juice. Squeeze the rest of the juice from the membranes!! Set the juice aside.
  3. Top each salad with the segments from one orange, half a grapefruit, and ~1/4 cup of pickled jicama if desired.
  4. In the bowl with the juice, add a pinch of salt and pepper and whisk in the olive oil to make a simple vinaigrette (you should have about 3 Tablespoons of juice, and if your fruit didn’t yield enough you could always add the juice of a lemon).
  5. Pour the dressing over the salad and top with chicken or your protein of choice.

Citrus Basil Chicken Salad

Citrus Basil Chicken Salad | stupideasypaleo.com This salad was inspired by one I had at San Diego’s Tiger Tiger last month, but I’d like to think I improved upon it a bit. The tanginess of the citrus and the freshness of the basil are perfect complements to the orange-poached chicken. When it comes to chicken breasts, it’s hard to keep them moist, but poaching is an easy way to ensure that it stays juicy and is really simple to do.

Prep time: 15 min     Cook time: 15 min    Makes: 2 servings

Ingredients for Citrus Basil Chicken Salad

  • 2 skinless chicken breasts
  • 8 0z (240 g) mixed salad greens, microgreens or spinach
  • 1 red grapefruit
  • 3 oranges
  • 1 small bunch of fresh basil, sliced
  • 1 pomegranate (or a small package of pomegranate arils)
  • 1/4 cup walnuts
  • 1 Tbsp orange zest
  • 1 tsp grapefruit zest
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • Salt and pepper to taste

Directions for Citrus Basil Chicken Salad

  1. Poach the chicken breasts first. Place them in a small pot with the rind from one orange and a sprinkle of salt and pepper. Cover with water. Bring to a boil, reduce heat to a very low simmer (barely bubbling), and cover. Cook for 10 minutes. Turn off the heat and let sit for another 10 minutes. Remove the chicken and let cool.
  2. Meanwhile, prepare the dressing by combining the juice of two oranges, orange zest, grapefruit zest, balsamic vinegar, olive oil and a pinch of salt and pepper in a small bowl. Whisk to combine.
  3. Arrange the salad with the mixed greens, basil, pomegranate, walnuts and supremes of grapefruit and orange. To make supremes – which are essentially wedges of citrus – cut the top and bottom off the fruit. Use a knife to remove the skin and white pith. Then, slice on each side of the citrus segment so that it comes away cleanly.
  4. Slice the chicken and top the salad with it and a few spoonfuls of the dressing.