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Salad: Grilled Chicken & Grapefruit Salad

Source of Recipe

Florida Citrus Commission


List of Ingredients

1/2 cup frozen grapefruit juice concentrate
1 ripe banana, mashed
1 Tbsp olive oil
2 tsp red wine vinegar
1/4 cup finely minced scallions
2 tsp chopped dill
2 cloves garlic, minced
1 tsp brown sugar
1/2 tsp salt
1/4 tsp pepper
4 skinless boneless chicken breast halves
4 cups mixed salad greens: Boston, Romaine, Red Leaf
1 pint cherry tomatoes, halved
1 green pepper, cut into slivers
2 grapefruit, peeled and cut into 1/2 inch thick wheeles



Recipe

Preheat grill or broiler. In a medium bowl, combine grapefruit juice concentrate, banana, oil, vinegar, scallions, dill, garlic, sugar, salt, and pepper. Stir to combine. Place chicken in a shallow, non-metallic bowl. Divide marinade mixture and pour half over chicken. Marinate in refrigerator for 30 minutes, turning breasts over once. Place chicken on grill or broiler, 4 inches from the heat. Cook 5 to 7 minutes on each side, or until the chicken is cooked through. Remove to a plate and set aside for 5 minutes. Divide and arrange the salad greens, tomatoes, pepper, and grapefruit wheels on lucheon plates. Slice chicken diagonally and place 1 chicken half on each plate. Drizzle any juices which have accumulated on the plate and remaining dressing over the chicken and salad greens. Garnish with additional dill and scallions, if desired.

Servings: 4

Nutritional analysis per serving: Calories: 322
Grams of fat: 8
mg. Cholesterol: 66
g. fiber: 4 mg. Sodium: 344
% calories from fat: 21