Chicken with Citrus - Avacado Salsa

INGREDIENTS:

4 boneless, skinless chicken breast halves (app. 6 oz. each)

1 ruby red grapefruit

1 cubed avacado (about 1 medium)

4 nice size radishes (very thinly sliced)

1/4 cup chopped, fresh basil leaves

1/8 tsp. salt

4 leaves from red or green leaf lettuce (optional)

Place chicken in large saucepan with 4 cups salted water and bring to a boil over high heat. Turn of heat, cover, and let stand 15 minutes or until thermometer inserted into thickest portion registers 160*F.

Remove peel and pitch from grapefruit with sharp knife while chicken is cooking, working over a bowl to catch the juice. Free each segment from its membrane and cut segments ito bite size pieces, dropping them into bowl. Add avacado, radishes, basil, and salt. Toss gently to mix.

Drain chicken (disgard liquid) cut crosswise into 1/2" slices. Divide grapefruit mixture into 4portions and add a quarter of the chicken to each, drizzling chicken with grapefruit juice. Serve over lettuce leaf (if using) and garnish with additional basil leaves, if desired.

This can be served with 1/2 cup of cooked brown rice on trhe side...

I am making this tonight for some friends. I made it a couple of weeks ago for these same friends and when asking them what they wanted me to make tonight they all said your Chicken Dazzler! You should try this recipe, it is far better than you'd think...It really is a Dazzler!

Lordy mercy I wish you lived in Alabama! Preferably next door to me! This sounds wonderful!

I copied it Chatty. Can't wait to try it.