Chicken With Citrus-Avocado Salsa

4 Servings
269 Calories
7.7 grams fat
8.6 grams carbs
3.4 grams fiber

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
4 cups water
1/2 teaspoon salt
1/8 teaspoon salt
1 ruby red grapefruit
1 cup diced avocado
4 radishes, thinly sliced
1/4 cup chopped basil leaves
fresh basil, optional

In a large saucepan, combine the chicken, water, and 1/2 teaspoon salt. Cover and bring to a boil over high heat. Turn off the heat and let sit for 15 minutes, or until a thermometer inserted in the thickest portion registers 165.

Meanwhile, with a knife, remove the peel and pit from the grapefruit. Working over a bowl to catch the juice, free each segment from its membrane and cut the segments into bite-size pieces, dropping them into the bowl. Add the avocado, radishes, basil, and the remaining 1/8 teaspoon salt. Gently toss to mix.

Drain the chicken breasts, discarding the liquid. Cut crosswise into 1/2" slices. Divide the grapefruit mixture onto 4 plates and add a quarter of the chicken to each, drizzling the chicken with juice from mixture. Garnish with basil leaves.