Prep Time: 20 mins
Total Time: 40 mins
Makes 2 servings
2 (5 oz.) chicken breasts small, skinless, boneless
1 1/2 cup arugula
1 cup grapefruits, peeled and segmented
1/4 cup red onion, thinly sliced
4 oz green beans, steamed can use any vegetable
1/2 cup cherry tomatoes, halved
1 1/2 Tbs champagne vinegar
1 1/2 tsp olive oil
1/2 tsp maple syrup
1/2 tsp Dijon mustard
1/8 tsp pepper
1/8 tsp salt
Peel and segment grapefruits (see "how to supreme citrus" in notes section below)
Cut avocado in half, remove seed, and slice.
Steam green beans.
Place chicken breasts between two pieces of plastic wrap and flatten using a meat mallet to 1/4-1/2 inch thickness (if you do not have a meat mallet, you can simply slice the chicken thin or use chicken tenderloins).
Make champagne vinaigrette by whisking vinegar, oil, maple syrup, mustard, sea salt, and pepper together.
Lightly grease a large skillet or grill with oil, and then heat to medium.
Add chicken. If using a skillet, cook 8 minutes, turning once. If using a grill, use lid and cook for 4 minutes. Chicken should reach 165°F and no longer be pink.
In a bowl, toss arugula, spinach, grapefruit, avocado, onion, green beans, tomatoes with enough dressing to coat.
Mound salad on plates.Once cooked, arrange chicken on top of salad and drizzle with reserved Champagne Vinaigrette.
Note: This this meal can come together in a pinch by swap in store-bought rotisserie chicken and pre-roasted veggies. Batch make this delicious dressing and use all week.
How to segment citrus: https://www.youtube.com/watch?v=AjOEGQ18F-A
Recipe Source: Living Plate RX