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Avocado, Grilled Chicken & Pink Grapefruit Salad

Avocado, Grilled Chicken & Pink Grapefruit Salad

Prep time
20 min
Cook time
10 min


  • 2 boneless chicken thigh
  • 1 Shepard avocado halved stoned, peeled
  • 1 pink grapefruit segmented
  • 1 tbsp olive oil
  • Salad
  • 1/2 Lebanese cucumber sliced into large chunks
  • 1 cup mint
  • 1/2 cup dill sprigs plus extra for garnish
  • 1/2 bag baby spinach washed
  • 1/4 cup extra virgin olive oil
  • 30 ml pastis or sambucca (this is optional but adds a really nice aniseed flavour to the dressing)
  • 1/2 tsp Dijon mustard
  • 1/2 tsp castor sugar
  • 1/2 pink grapefruit juiced
  • Salt and pepper


  1. Place the chicken into a bowl and coat well with 2 tbsp of olive oil. Season with salt and pepper and cook on a griddle pan or a bbq over a med to high heat. After 5 mins of cooking on one side flip the thighs over and cook for a further 5 mins or until cooked through. Set aside to rest.
  2. To make the dressing combine all the ingredients in a bowl and whisk thoroughly until emulsified. Season with salt and pepper.
  3. Take the salad ingredients in a large mixing bowl and gently mix all the leaves in a bowl, dress with 2/3 of the dressing and pile onto a serving platter.
  4. Slice the chicken and lay over the top of the salad along with the grapefruit segments and avocado and spoon the remaining dressing over the top. Garnish with a few extra chive batons
    and dill tip.

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