Crisp refreshing greens and shallots are tossed with grilled chicken breast, sliced avocado, mango, and chunks of ruby red grapefruit. Combine with creamy honey lime vinaigrette and garnish with queso fresco, dried coconut slices, and salty sunflower seeds.
⅓cupthinly sliced shallot1 large shallot(1.3 ounces/38 grams)
1ruby red grapefruit
7cupsassorted lettuce greens such as romaine and red leaf
1½cupsqueso fresco(6 ounces/262 grams)
½cupsalted sunflower seeds(2.2 ounces/62 grams)
½cupdried coconut slices(1ounce/24 grams)
Creamy Honey Lime Vinaigrette
¼cuplime juice(juice of 2 limes)
½teaspoonfinely minced garlic
⅛teaspoonground black pepper
Prepare Salad Ingredients
Salt and pepper 3 boneless, skinless chicken breasts.
Heat a grill pan or a skillet over medium-high heat. If using a grill pan, once hot brush with olive oil. If using a skillet, add 2 tablespoons of olive oil as soon as you start the heat.
Once the pan and the olive oil are hot, add the chicken breast. Sear them for 7-8 minutes then flip to the other side. Continue cooking them for another 8 minutes. The internal temperature should be 165°.
Once the chicken has been cooked to temperature, remove them from the pan and set them aside to cool.
Rinse the assorted lettuce in cold water. Use a salad spinner to remove excess water or drain the lettuce on paper towels. Tear or cut large pieces of lettuce into smaller bite-sized pieces. Place the lettuce in the refrigerator to remain cold while the other ingredients are prepared.
Prepare the avocado - Cut the avocado in half removing the pit. Using a large spoon, remove the avocado flesh from the peel and cut it into slices.
Prepare the grapefruit - Remove the peel of the grapefruit. Holding the fruit in your hand, with a paring knife cut along the membrane of the segment releasing it. Continue around the whole grapefruit until you have removed all the segments. Cut the segments into chunks.
Prepare the mango - Mangoes have a flat, oval-shaped seed. Cut along the seed to remove the mango half. Repeat with the other side. Remove the peel and cut the fruit into slices.
Thinly slice the shallot. It helps if you have a mandolin for getting really thin slices. However, you can use a knife if you do not have a mandolin.
Prepare the grilled chicken by shredding it into pieces for the salad.
Crumble the queso fresco into pieces.
Prepare Creamy Honey Lime Vinaigrette
In a small bowl or jar, combine lime juice and salt. Let the salt dissolve while you prepare the ginger and garlic.
Grate the ginger and the garlic. It is helpful to use a Microplane. You can also use the smallest holes on a box grinder or mince everything with a knife. The texture should be very fine.
Add the remaining ingredients to the lime juice/salt mix such as ginger, garlic, honey, sour cream, and ground black pepper.
Either whisk the vinaigrette together or place a lid on the jar and shake until you have an emulsified dressing. The recipe makes ½ cup.
Place chilled lettuce in a large bowl. Add a pinch of salt and pepper to the lettuce and toss to combine.
Place all salad ingredients in the bowl - avocado, mango, grapefruit, chicken, shallots, cilantro leaves, and queso fresco. Drizzle in ¼-cup of the creamy honey lime vinaigrette.
Toss the salad ingredients and vinaigrette together, making sure that all ingredients are lightly coated. Add more vinaigrette if you prefer.
When you serve the salad, garnish with salted sunflower seeds and dried coconut pieces.
To prepare the recipe ahead of time - Wash the greens and place them in the refrigerator to chill. Prepare all the ingredients such as chicken, mango, and grapefruit. Don't cut the avocado until you are ready to serve. Prepare the vinaigrette.When you are ready to serve, combine all the salad ingredients and toss with the vinaigrette.