Greens, Chicken, And Citrus Salad
2 tablespoons minced red onion
2 tablespoons sherry vinegar
5 tablespoons extra-virgin olive oil, divided
1 1/2 pounds boneless, skinless chicken breasts
1 (1-pound) head green leaf lettuce, torn into bite-size pieces (8 cups)
1 pink grapefruit, sectioned
Salt and freshly ground black pepper
1. Combine onion, vinegar, 4 tablespoons of the oil, 1/4 teapsoon salt, and 1/8 teaspoon pepper in a jar with a lid. Close tightly and shake vigorously to combine.
2. Season chicken with salt and pepper. Heat remaining oil in a large skillet over medium-high heat; cook chicken until browned, 5 to 7 minutes per side. Remove from heat, cut into 1/2-inch slices, and toss with 3 tablespoons of the dressing.
3. Gently toss together lettuce, grapefruit, and remaining dressing in a large bowl. Season to taste with salt and pepper. Serve salad topped with chicken slices.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 5 mins | |||
| Ready In: | 0 hr 5 mins | |||
| Category: | Salads | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Frying |
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| Nationality: | United States | |||
| Special Diet: | High Fiber | Low Calories | Low Carb | |
| Recipe Tags: | vegetables | chicken | salad | low carb |
Chef's Note & Story
Grapefruit brings a refreshing taste, a pretty look, and a healthy dose of vitamin C and fiber to this salad.
