Grilled Chicken Salad with Avocado and Citrus Herb Vinaigrette
“To me, the combination of avocado and grapefruit will always taste like California. If pomegranates are in season, I’ll add one of those as well.” – Joseph Carr, Founder, Josh Cellars
Ingredients
- 1 small head Boston Lettuce (Bibb lettuce) torn into large pieces
- 1 cup frisée
- 2 tablespoons lemon juice, divided
- 1 medium ripe avocado, sliced and drizzled with 1 tablespoon lemon juice to prevent browning
- 1/2 red grapefruit, cut into segments
- 2 small chicken breasts
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 tablespoon white balsamic vinegar
- Juice from 1/2 grapefruit
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon minced chives
- 1 teaspoon minced fresh parsley
- 1 scallion, sliced thin
- Salt and pepper to taste
Directions
For the chicken:
- Preheat grill to medium high heat.
- Brush both sides of the chicken with oil and season liberally with salt and pepper.
- Grill approximately 5-7 minutes per side or until the thickest part of the breast reaches 165 degrees on an instant read thermometer
- Allow to rest for ten minutes before slicing to retain its natural juices.
For the salad
- In a small bowl whisk together all ingredients of the dressing until thoroughly combined. Set aside.
- In a large serving bowl, combine the Boston lettuce and frisée.
- Add the grapefruit and avocado.
- Slice the chicken breasts and fan over the salad.
- Pour the dressing evenly over the salad and serve.
WINE PAIRING
Chardonnay • Pairs beautifully with shrimp, steamed mussels, creamy pastas, roasted chicken, and grilled vegetables.
Our Chardonnay is a great balance of bright citrus and honey with a touch of oak character and hints of juicy peach. Crafted with care so that no single flavor overpowers another, this wine is simply delicious and easy-to-drink.
