Chicken Adobo with Avocado, Grapefruit and Slaw
Serving Size:6|Prep Time:20minutes|Cook Time:10minutes

  1. Place chipotle chiles in bowl of a blender or food processor fitted with metal blade and process to a smooth purée with the oil, mustard, vinegar, salt and pepper, pulsing to combine the ingredients thoroughly.
  2. Brush some of the vinaigrette over the chicken breasts and marinate for ½ hour, or overnight.
  3. Combine the watercress, cilantro, cabbage, carrot, jicama, tomatoes, optional chile, and chickpeas in a bowl. Reserve.
  4. Halve, remove the seed and skin from the flesh of the avocados. Cut into 6 wedges each.
  5. Peel the grapefruit, halve and cut each half into 6 slices.
  6. Heat a pan over medium-high heat. Add the 1 tablespoon of olive oil and place the chicken in the pan. Cook for about 10 minutes, turn and lower the heat to medium and cook for about 10 minutes or when the internal temperature reaches 165°F.
  7. Arrange the cooked chicken on a serving platter leaving room for the salad in the center. Toss the vegetables with the vinaigrette and mound in the center of the platter. Arrange the avocados and grapefruit on the platter between the chicken pieces. Squeeze the lime juice over the entire dish, sprinkle with a pinch of salt and pepper, and serve.
Chef’s Narrative
Vibrant flavors and nutrient-packed vegetables make this quick-to-prepare meal a treat to create.
Recipe Substitutions
Try this with grilled shrimp, salmon, or pork tenderloin.
  • 1tablespoonchipotle chiles in adobo
  • 1/2cupextra virgin olive oil
  • 1teaspoonDijon mustard
  • 1/4cupapple cider vinegar
  • 1pinchcoarse salt
  • 1/4teaspoonfreshly ground black pepper
  • 6boneless, skinless chicken breasts3-4 ounces each
  • freshly ground black pepper
  • 1tablespoonolive oil
  • 1bunchwatercress
  • 1/4bunchcilantro
  • 2cupslarge green cabbagegrated on a large-hole grater
  • 1/2carrotgrated on a large-hole grater
  • 1/2cupjicamagrated on a large-hole grater
  • 1cupcherry tomatoeshalved
  • 1smallpoblano chileseeded and slivered, optional
  • 115 ounce canlow-sodium chickpeasdrained
  • 2avocados
  • 1grapefruit
  • juice of 2 limes
  • pinchsalt
  • freshly ground black pepper