Grapefruit and Fennel Salad with Chicken and Avocado
1/3cupextra-virgin olive oil
1Tbsp apple cider vinegar
1Tbsp maple syrup
1/8tspground black pepper
1small bulb fennelcored and shaved or thinly sliced
1/2head radicchiocored and torn into medium pieces
2cupscooked chicken breasts or thighsshredded
1ripe avocadoflesh cut into cubes and scooped out
1large grapefruit or navel orangepeeled and segmented or sliced
1/4red onionthinly sliced
2Tbsp toasted sunflower seeds
2Tbsp chopped fresh dill
In medium glass jar, shake to emulsify all dressing ingredients.
In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle sunflower seeds and dill overtop, and serve immediately.
Per serving: 461 calories; 24 g protein; 33 g total fat (6 g sat. fat); 22 g total carbohydrates (10 g sugars, 7 g fiber); 280 mg sodium