Monday, January 9, 2012

Chicken Grapefruit Salad

1 large or 2 small grapefruit
1lb boneless, skinless chicken thighs
2 tsp cinnamon
2 tsp nutmeg
2 tsp allspice
1 tsp salt
3 tbsp slivered almonds
3-4 green onions
Romaine lettuce (about 5-6 cups)
1 large or 2 small avocados
1/4c coconut milk

1. Mix together cinnamon, allspice, nutmeg, and salt in a small bowl.
2. Put chicken in a greased baking dish and top with most of the spice mixture. Bake in a 350F/175C oven for about 40 minutes.
3. Tear lettuce into small pieces or shred, whichever is your preference.
4. Peel grapefruit, and remove that white, fibrous stuff (I don't know its actual name) by sliding a knife lengthwise through each "section," then peeling the fibrous stuff away from the fruit.
5. Chop avocado and onion.
6. Mix remaining spice mixture with coconut milk (this is your salad dressing).
7. Put all this stuff together in a way that looks kind of nice (or not) ... see picture.

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