This grapefruit avocado chicken salad with a soy and ginger dressing is perfect now when the weather is getting warmer and you’re craving something nourishing and light. And it only takes 30 minutes to make!
A few years ago, my friend and I went on a holiday to Annecy, France. If you don’t know, it’s one of their biggest lakes and it’s also one the cleanest lakes in Europe (if not the cleanest!). When there, my friend and cycled around the lake. After cycling for a good few hours, we got really hungry and stopped at the first place we came across serving food. That restaurant had this grapefruit avocado chicken salad with soy and ginger dressing, which both of us went for. I remember thinking that it was a rather odd combination, but the french do know their food. And there was no reason to question the salad, because it was pretty epic. Light, filling, and full of flavour.
So a while ago, looking through my old phone pictures, I saw a picture of this glorious salad I took and got an instant craving for this salad and I just had to try to recreate it. And it was as good as I remembered.
This salad is rich in protein which keeps you full for longer, immune boosting vitamin C, mono-saturated fats that is good for your cardiovascular health. This salad is rich vitamin B’s, which will help your body utilising energy more efficiently and can minimise stress!
If you’re making this salad in advance, wait with pouring the dressing over before serving. Otherwise this salad can be prepared the day before. And if you want to make a vegan version, tofu would definitely work!
- 2 chicken breasts
- 1 tbsp oil
- 60 g 2 cups mung bean sprouts
- 1 red bell pepper sliced
- 1 avocado halved and sliced
- 1 grapefruit peeled and filleted.
- Mixed leaf salad
- Sesame seeds
- 1 tbsp rice vinegar
- 2 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp grated ginger
- 1 garlic glove minced
- splash of sesame oil
Combine all ingredients in a glass jar with a lid. Placed the lid and give the dressing a good shake. Alternately place all ingredients in a bowl and whisk until combined
Preheat the oven to 200°C. Sprinkle salt and pepper on the chickens. Fry the chicken breasts in a little bit of oil in a hot pan until slightly browned. Transfer to a baking dish and cook in the oven for 15 min, or until the chicken is cooked through and no longer pink.
Assemble the salad by combining lettuce, mung beans, red bell peppers and grapefruit. Add chicken and avocado. Drizzle the dressing over and sprinkle sesame seeds over the chicken.
*Use GF soy sauce (eg Tamari Soy) if needed