Greens, Chicken, and Citrus Salad

Grapefruit brings a refreshing taste, a pretty look, and a healthy dose of vitamin C and fiber to this salad. (Phase 2)

• 2 tablespoons minced red onion
• 2 tablespoons sherry vinegar
• 5 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 (1-pound) head green leaf lettuce, torn into bite-size pieces (8 cups)
• 1 pink grapefruit, sectioned
• Salt and freshly ground black pepper

1. Combine onion, vinegar, 4 tablespoons of the oil, 1/4 teapsoon salt, and 1/8 teaspoon pepper in a jar with a lid. Close tightly and shake vigorously to combine.
2. Season chicken with salt and pepper. Heat remaining oil in a large skillet over medium-high heat; cook chicken until browned, 5 to 7 minutes per side. Remove from heat, cut into 1/2-inch clisces, and toss with 3 tablespoons of the dressing.
3. Gently toss together lettuce, grapefruit, and remaining dressing in a large bowl. Season to taste with salt and pepper. Serve salad topped with chicken slices.

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