CHICKEN AND AVOCADO SHARE THE SPOTLIGHT in this simple yet elegant salad. This will become an instant favorite of the avocado lovers in your house, and it’s an easy lunch or quick dinner.

　　

Ingredients

serves 4

　　1/2 cup freshly squeezed grapefruit juice (about 1/2 grapefruit)

　　1 tablespoon freshly squeezed lime juice

　　1 tablespoon diced shallot

　　1/2 teaspoon chili powder

　　1 teaspoon whole-grain mustard

　　1 Fresno chile pepper or any hot red chile pepper, seeded and finely chopped

　　1 tablespoon chopped fresh chives

　　1/2 cup extra-virgin olive oil

　　Kosher salt and freshly ground black pepper

　　2 cups cubed cooked chicken (page 230; about 2 chicken breast halves)

　　2 tablespoons Basic Mayonnaise (page 234) or any store-bought mayonnaise

　　2 avocados, sliced lengthwise

　　

Step 1

To make the dressing, in a small bowl, combine the grapefruit juice, lime juice, shallot, chili powder, mustard, chiles, chives, olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined and set aside.

　　

Step 2

Put the chicken in a large bowl. Add the mayonnaise, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 tablespoon of the dressing and stir until well combined. Taste for seasoning and add salt and black pepper, as needed.

　　

Step 3

To serve, fan one-quarter of the avocado slices on the bottom of each of 4 plates. Sprinkle with salt and black pepper. Divide the chicken on top of the avocado and spoon dressing over everything.

　　

Make Ahead

Step 4

The chicken salad will keep for 3 days refrigerated. Do not cut the avocado until just before serving. The dressing can be made up to 3 days ahead.

　　Pure Flavor