Chicken, Avocado, And Peanut Salad

• Vinaigrette*:
• 3 tablespoons dark sesame oil
• 2 teaspoons grapefruit juice
• 1 teaspoon rice vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 teaspoons chopped fresh chives
• Salad:
• 2 cups torn butter lettuce
• 2 ounces grilled chicken breast
• 1/4 cup shaved baby carrot
• 1/4 cup thinly sliced red onion
• 1/4 cup sliced peeled avocado
• 1 1/2 tablespoons dry-roasted peanuts

1. To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.
2. To prepare salad, combine lettuce, chicken, carrot, onion, and avocado on a plate; sprinkle with peanuts. Add 1 tablespoon vinaigrette; toss well.
3. Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.
4. *Dressing serves

vinaigrette, dark sesame oil, grapefruit juice, rice vinegar, kosher salt, pepper, fresh chives, salad, butter, chicken breast, carrot, red onion, avocado, peanuts

Taken from www.myrecipes.com/recipe/chicken-avocado-peanut-salad (may not work)