- 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)
- 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.
- 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.
- 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.