California Gold Rush Chicken with Avocado-Grapefruit Salsa
On September 9, 1850, California officially became the 31st state, forever changing the nation with its promise of golden opportunity and abundant natural beauty. This dish celebrates the Golden State's vibrant spirit and agricultural bounty, pairing perfectly pan-seared chicken with a dazzling salsa of creamy avocado, tangy ruby red grapefruit, and fragrant herbs. It's a bright, fresh meal that tastes like sunshine, honoring California's enduring legacy of fresh, inspired cuisine.
Ingredients
- 4 mediumChicken Breasts, boneless, skinless, pounded to even 1/2-inch thickness
- 2 tablespoonsOlive Oil, divided
- 1 teaspoonSalt, or to taste, divided
- ½ teaspoonBlack Pepper, freshly ground, or to taste, divided
- ½ teaspoonChili Powder
- 1 largeRuby Red Grapefruit, segmented, excess juice reserved
- 1 largeAvocado, ripe, diced
- ¼ cupRed Onion, finely diced
- 1 tablespoonJalapeño, minced (seeds removed for less heat, optional)
- ¼ cupCilantro, fresh, chopped
- 1 tablespoonLime Juice, fresh
- 1 teaspoonHoney, optional, for salsa
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Prepare the Chicken: Pat chicken breasts dry with paper towels. Season both sides with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the chili powder.
- 2
Make the Salsa: In a medium bowl, gently combine the segmented grapefruit, diced avocado, finely diced red onion, minced jalapeño, and chopped cilantro. Drizzle with lime juice, any reserved grapefruit juice, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add honey if desired for a touch of sweetness. Gently toss to combine and set aside.
- 3
Sear the Chicken: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Add two chicken breasts to the skillet, ensuring not to overcrowd. Sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken to a plate, tent loosely with foil, and let rest.
- 4
Cook Remaining Chicken: Add the remaining 1 tablespoon of olive oil to the skillet and repeat the searing process with the other two chicken breasts.
- 5
Serve: Slice the rested chicken breasts crosswise into thick medallions. Serve immediately, topped generously with the fresh avocado-grapefruit salsa.
Chef's notes
- Make Ahead: The salsa can be made up to 2 hours in advance, but add the avocado just before serving to prevent browning. A squeeze of extra lime juice helps keep it vibrant.
- Storage: Leftover cooked chicken and salsa should be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently; serve salsa at room temperature.
- Substitutions: No grapefruit on hand? Oranges or tangerines make a fine substitute for the citrus tang. For a vegetarian option, serve the salsa over grilled halloumi or black bean burgers.
- Plating: For an elegant presentation, slice the chicken on the bias and fan it out before spooning the colorful salsa generously over the top. A sprinkle of extra fresh cilantro adds a final touch.
Personalized nutrition
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