Chicken Tacos With Avocado and Grapefruit Salad

Chicken Tacos With Avocado and Grapefruit Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cut away the peel and pith of the grapefruit. Working over a small bowl, cut along both sides of each grapefruit segment, releasing the segments into the bowl. Squeeze the membrane to release 1 tablespoon of the juice. Add the avocado, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper and toss to combine.
  2. Heat 1 tablespoon of the remaining oil in a medium skillet over medium heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the chicken and chilies and cook until warmed through, 2 to 3 minutes more.
  3. Meanwhile, heat the remaining oil in a small saucepan over medium heat. Add the beans and scallion whites and cook until warmed through, 3 to 4 minutes. Stir in the vinegar. Divide the chicken mixture among the taco shells and serve with the salad, beans, and salsa. Sprinkle with the scallion greens.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 562
  • Fat 29g
  • Sat Fat 5g
  • Cholesterol 92mg
  • Sodium 799mg
  • Protein 39g
  • Carbohydrate 42g
  • Sugar 6g
  • Fiber 10g
  • Iron 3mg
  • Calcium 111mg
What does this mean? See Nutrition 101 .

Quick Tip

Chicken and Dumplings
To shred a rotisserie chicken, pull off the breasts and legs with your hands (if you’re squeamish, you can use a knife). Remove the bones and, using 2 forks, pull the meat apart. A 2½-pound rotisserie bird will yield 3½ to 4 cups of meat.

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