Grapefruit and Fennel Salad with Chicken and Avocado - alive magazine

Ingredients

• 1/3 cup (80 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) apple cider vinegar
• 1 Tbsp (15 mL) maple syrup
• 2 tsp (10 mL) Dijon mustard
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) ground black pepper
• 4 cups (1 L) baby arugula
• 1 small bulb fennel, cored and shaved or thinly sliced
• 1/2 head radicchio, cored and torn into medium pieces
• 2 cups (500 mL) cooked chicken breasts or thighs, shredded
• 1 ripe avocado, flesh cut into cubes and scooped out
• 1 large grapefruit or navel orange, peeled and segmented or sliced
• 1/4 red onion, thinly sliced
• 2 Tbsp (30 mL) toasted sunflower seeds
• 2 Tbsp (30 mL) chopped fresh dill