avocado & grapefruit salad with chicken and jicama

avocado & grapefruit salad with chicken and jicama

prep time: 20 minutes
cook time: 10 minutes
ready in: 30 minutes

makes: 6 servings, 10 oz. each



  • 1 Tablespoon canola oil
  • 1 ½ lbs chicken breast tenders
  • 4 cups packaged fresh baby spinach
  • 1/2 of a medium jicama, peeled and sliced
  • 2 small pink grapefruit, peeled, sectioned and seeded
  • 1 small avocado, halved, seeded, peeled and sliced


  • 1/4 cup white wine vinegar
  • 4 teaspoons canola oil
  • ground black pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a very large skillet, heat 1 tablespoon canola oil over medium-high heat. Add chicken and cook for 6-8 minutes, turning occasionally, until chicken is no longer pink and internal temperature reaches 165°F. Remove chicken from skillet. Keep warm.
  2. Divide spinach among six salad plates. Top the spinach with jicama, grapefruit, and avocado.
  3. Top each salad with warm chicken breast tenders.
  4. Combine the wine vinegar and 4 teaspoons canola oil in a small bowl. Drizzle on top of each salad. Sprinkle with ground black pepper to taste.

per serving: 290 calories, 13g total fat, 2g saturated fat, 65mg cholesterol, 85mg sodium, 19g carbohydrate, 9g fiber, 7g sugars, 25g protein