Chicken with Citrus-Avocado Salsa Recipe

  • 4 (6 ounce) boneless, skinless chicken breast halves
  • 1 ruby red grapefruit
  • 1 cup cubed avocado (MUFA)
  • 4 radishes, thinly sliced
  • 1/4 cup chopped fresh basil leaves
  • 1/8 teaspoon salt
  • 4 leaves red or green leaf lettuce (optional)
  1. Place chicken in large saucepan with 4 cups salted water, and bring to a boil over high heat. Turn off heat, cover, and let stand 15 minutes or until a thermometer inserted into thickest portion registers 160 degrees F.
  2. Remove peel and pith from grapefruit with knife while chicken cooks. Working over a bowl to catch juice, free each segment from its membrane and cut segments into bite-size pieces, dropping them into bowl. Add avocado, radishes, basil, and salt. Toss gently to mix.
  3. Drain chicken (discard liquid) and cut crosswise into 1/2″ slices. Divide grapefruit mixture into 4 portions and add a quarter of the chicken to each, drizzling chicken with grapefruit juice. Serve over lettuce leaves (if using) and garnish with additional basil leaves, if desired.