Western Chicken Salad in Grapefruit Shells

I got the idea to serve a salad in a grapefruit shell from The Star Online (http://kuali.com). Then, I added my own touch to the dish :-)

• Ready In: 50 mins
• Serves: 4

Ingredients

• Salad

• 2  grapefruits
• 1  cup boneless skinless chicken breast, cut into cubes
•  salt and pepper
• 1  small avocado, cubed
• 1⁄4 cup green onion, chopped
• 1⁄4 cup red onion, chopped
• 1⁄4 cup celery, chopped
• 1⁄4 cup carrot, chopped

• Dressing

• 1⁄3 cup  reserved grapefruit juice
• 1⁄4 cup rice vinegar
• 2  teaspoons  sesame oil
• 2  tablespoons soy sauce
• 1  teaspoon honey
• 1  tablespoon fresh ginger, minced or 1  teaspoon ginger
• 1⁄4 teaspoon pepper

Directions

1. Cut grapefruit in half. With a curved grapefruit knife, cut around each section to loosen the flesh from the membrane; remove and reserve the sections of fruit. Squeeze the juice from the shells to equal 1/3 cup.
2. With a spoon, scrape the grapefruit shells clean. Scallop or notch the edges, if desired (*see note below). Chill.
3. While the shells are chilling, season chicken with salt and pepper to taste. Cook the chicken for about 10 minutes over moderate heat in a nonstick pan or until chicken is no longer pink.
4. Combine the reserved grapefruit sections, chicken, avocado and green onions in a bowl.
5. Combine the 1/3 cup reserved grapefruit juice with the other dressing ingredients. Pour over the chicken mixture; mix lightly. Cover and chill for 30 minutes.
6. To serve, use a slotted spoon to transfer the chicken mixture to the grapefruit shells, then top with as much dressing as desired.
7. *Note: To scallop any citrus fruit shell, cut in half crosswise. Carefully ream out the juice or cut out the flesh with a grapefruit knife. The edges of the shell can be notched with kitchen shears or a paring knife; for scallops, use a coin to outline the pattern; then cut around the pattern.