Chicken Salad with Avocado
with Grapefruit and Curry dressing
|Saturated Fat Acids||2 g|
|Sugar added||0 g|
|Bread exchange unit||2|
Wash chicken breast fillets, pat dry and season with salt and pepper.
Heat 1 tablespoon oil in a pan and sear chicken fillets on each side for 3 minutes. Add water to pan and cover. Cook an additional 4 minutes over medium heat.
Take chicken fillets from the pan, let rest for a few minutes and cut into slices.
Rinse frisée, pat dry and cut into bite-sized pieces.
Peel the grapefruit removing both peel and pith (the white inner lining).
Cut grapefruit into slices.
Peel onion and cut into very thin slices.
Halve avocado, and remove pit. Cut into slices.
Gently mix frisée, chicken, onions, grapefruit and avocado slices in a bowl and season with salt and pepper.
Whisk 1 tablespoon fresh-squeezed lime juice with yogurt, curry powder, remaining oil, salt and pepper until smooth. Pour over the salad and serve immediately.