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Grapefruit and Fennel Salad with Chicken and Avocado

Serves 4.

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    Grapefruit and Fennel Salad with Chicken and Avocado

    A riot of textures and flavours, this salad offers something new in every bite. Crunchy fennel, bitter radicchio, and spicy arugula partner with tart grapefruit, rich in skin-supportive vitamin C. And don’t forget creamy avocado, chock full of healthy fats for skin radiance.

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    Beauty fruit focus: Grapefruit and avocado

    Cheese, please

    If you don’t have cooked chicken on hand, or feel like keeping things vegetarian, replace it with crumbled feta or fresh goat cheese, either dairy or plant based.

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    Grapefruit and Fennel Salad with Chicken and Avocado

      Ingredients

      Dressing
      • 1/3 cup (80 mL) extra-virgin olive oil
      • 1 Tbsp (15 mL) apple cider vinegar
      • 1 Tbsp (15 mL) maple syrup
      • 2 tsp (10 mL) Dijon mustard
      • 1/4 tsp (1 mL) salt
      • 1/8 tsp (0.5 mL) ground black pepper
      Salad
      • 4 cups (1 L) baby arugula
      • 1 small bulb fennel, cored and shaved or thinly sliced
      • 1/2 head radicchio, cored and torn into medium pieces
      • 2 cups (500 mL) cooked chicken breasts or thighs, shredded
      • 1 ripe avocado, flesh cut into cubes and scooped out
      • 1 large grapefruit or navel orange, peeled and segmented or sliced
      • 1/4 red onion, thinly sliced
      • 2 Tbsp (30 mL) toasted sunflower seeds
      • 2 Tbsp (30 mL) chopped fresh dill

      Nutrition

      Per serving:

      • calories461
      • protein24 g
      • total fat33 g
        • sat. fat6 g
      • total carbohydrates22 g
        • sugars10 g
        • fibre7 g
      • sodium280 mg

      Directions

      01

      In medium glass jar, shake to emulsify all dressing ingredients.

      02

      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.

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