Grapefruit and Fennel Salad with Chicken and Avocado
  • 1/3cup extra-virgin olive oil
  • 1Tbsp apple cider vinegar
  • 1Tbsp maple syrup
  • 2tsp Dijon mustard
  • 1/4tsp salt
  • 1/8tsp ground black pepper
  • 4cups baby arugula
  • 1 small bulb fennelcored and shaved or thinly sliced
  • 1/2 head radicchiocored and torn into medium pieces
  • 2cups cooked chicken breasts or thighsshredded
  • 1 ripe avocadoflesh cut into cubes and scooped out
  • 1 large grapefruit or navel orangepeeled and segmented or sliced
  • 1/4 red onionthinly sliced
  • 2Tbsp toasted sunflower seeds
  • 2Tbsp chopped fresh dill
  1. In medium glass jar, shake to emulsify all dressing ingredients.
  2. 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.
Recipe Notes

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