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Chicken With Citrus-Avocado Salsa
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 4 | boneless, skinless chicken breast halves, (about 1 1/2 pounds) |
| 4 c | water |
| 1/2 tsp | salt |
| 1/8 tsp | salt |
| 1 ruby red grapefruit | |
| 1 c | diced avocado |
| 4 | radishes, thinly sliced |
| 1/4 c | chopped basil leaves |
| Fresh basil, (optional) | |
1. COMBINE the chicken, water, and 1/2 tsp salt in a large saucepan. Cover and bring to a boil over high heat. Turn off the heat and let sit for 15 minutes, or until a thermometer inserted in the thickest portion registers 165°F.
2. REMOVE the peel and pith from the grapefruit with a knife while the chicken boils. Working over a bowl to catch the juice, free each segment from its membrane and cut the segments into bite-size pieces, dropping them into the bowl. Add the avocado, radishes, basil, and the remaining 1/8 tsp salt. Gently toss to mix.
3. DRAIN the chicken breasts, discarding the liquid. Cut crosswise into 1/2-inch slices.
4. DIVIDE the grapefruit mixture onto 4 plates and add 1/4 of the chicken to each, drizzling the chicken with juice from mixture. Garnish with basil leaves (optional).
NUTRITION (per serving) 269 cal, 40.5 g pro, 8.6 g carb, 3.4 g fiber, 4.8 g sugar, 7.7 g fat, 1.4 g sat fat, 485.5 mg sodium
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