Grapefruit Avocado Chicken Salad

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Avocado
  • 1 Garlic glove
  • 1 tbsp Ginger
  • 60 g Mung bean sprouts
  • 1 Red bell pepper

• Condiments

  • 2 tbsp Honey
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tbsp Rice vinegar
  • 1 splash Sesame oil

• Deli

  • 1 Salad, mixed leaf

Found on nutritionistmeetschef.com

Ingredients

• 2 chicken breasts
• 1 tbsp oil
• 60 g (2 cups) mung bean sprouts
• 1 red bell pepper, sliced
• 1 avocado, halved and sliced
• 1 grapefruit, peeled and filleted.
• Mixed leaf salad
• Sesame seeds
• 1 tbsp rice vinegar
• 2 tbsp honey
• 3 tbsp soy sauce
• 1 tbsp grated ginger
• 1 garlic glove, minced
• splash of sesame oil

Directions

• Combine all ingredients in a glass jar with a lid. Placed the lid and give the dressing a good shake. Alternately place all ingredients in a bowl and whisk until combined
• Preheat the oven to 200°C. Sprinkle salt and pepper on the chickens. Fry the chicken breasts in a little bit of oil in a hot pan until slightly browned. Transfer to a baking dish and cook in the oven for 15 min, or until the chicken is cooked through and no longer pink.
• Assemble the salad by combining lettuce, mung beans, red bell peppers and grapefruit. Add chicken and avocado. Drizzle the dressing over and sprinkle sesame seeds over the chicken.