Western Chicken Salad in Grapefruit Shells

• 2 grapefruits
• 1 cup boneless skinless chicken breast, cut into cubes
• salt and pepper
• 1 small avocado, cubed
• 14 cup green onion, chopped
• 14 cup red onion, chopped
• 14 cup celery, chopped
• 14 cup carrot, chopped
• 13 cup reserved grapefruit juice
• 14 cup rice vinegar
• 2 teaspoons sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon honey
• 1 tablespoon fresh ginger, minced or 1 teaspoon ginger
• 14 teaspoon pepper

1. Cut grapefruit in half.
2. With a curved grapefruit knife, cut around each section to loosen the flesh from the membrane; remove and reserve the sections of fruit.
3. Squeeze the juice from the shells to equal 1/3 cup.
4. With a spoon, scrape the grapefruit shells clean.
5. Scallop or notch the edges, if desired (*see note below).
6. Chill.
7. While the shells are chilling, season chicken with salt and pepper to taste.
8. Cook the chicken for about 10 minutes over moderate heat in a nonstick pan or until chicken is no longer pink.
9. Combine the reserved grapefruit sections, chicken, avocado and green onions in a bowl.
10. Combine the 1/3 cup reserved grapefruit juice with the other dressing ingredients.
11. Pour over the chicken mixture; mix lightly.
12. Cover and chill for 30 minutes.
13. To serve, use a slotted spoon to transfer the chicken mixture to the grapefruit shells, then top with as much dressing as desired.
14. *Note: To scallop any citrus fruit shell, cut in half crosswise.
15. Carefully ream out the juice or cut out the flesh with a grapefruit knife.
16. 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.

grapefruits, chicken breast, salt, avocado, green onion, red onion, celery, carrot, rice vinegar, sesame oil, soy sauce, honey, fresh ginger, pepper

Taken from www.food.com/recipe/western-chicken-salad-in-grapefruit-shells-448547 (may not work)