Chicken With Citrus-Avocado Salsa

By ltrodrigu

Ingredients

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

Preparation

Step 1

Combine the chicken, water, and ½ teaspoon salt in a large saucepan. 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°F.

Remove the peel and pith from the grapefruit with a knife while the chicken boils. 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 ⅛ teaspoon salt. Gently toss to mix.

Drain the chicken breasts, discarding the liquid. Cut crosswise into ½-inch slices.

Divide the grapefruit mixture onto 4 plates and add ¼ of the chicken to each, drizzling the chicken with juice from mixture. Garnish with basil leaves (optional).