Warm Roast Chicken, Avocado, and Grapefruit Salad

Salads make up a pretty huge part of my diet, due to the fact they are light, healthy, and super quick and easy to make. This is one I made on a whim recently, and I certainly didn't regret it.

Serves four. Each serving contains 573 kcal, 50g protein, 38g fat, and 5g carbohydrate.



1 whole chicken

1 brown onion, peeled and quartered

2 tb organic butter, softened

2 cloves garlic, crushed

salt and pepper, to taste

100g baby rocket

1 large pink grapefruit

1 ripe Hass avocado, peeled and sliced

2 tb pine nuts


For dressing

1 tb balsamic vinegar

2 tb extra virgin olive oil

salt and pepper, to taste



1) Preheat the oven to 200 degrees Celsius. Meanwhile, combine the garlic and butter. Rub over the chicken's skin. Place the onion quarters in the cavity and tie legs together with kitchen twine.

2) Roast the chicken for 10 minutes, then reduce temperature to 180 degrees Celsius for one hour. To check whether it's cooked through, pierce the thickest part of the thigh and ensure that the juices run clear. If they don't you'll need to return to the oven to roast, and continue to check every 10-15 minutes until done.

3) Leave the chicken to sit for 20 minutes while you prepare the grapefruit.

4) Peel the grapefruit and then break into its segments. Carefully remove the membrane so you're left with chunks of jewel-like flesh.

5) Remove the meat, without skin, from the chicken, and roughly shred. 

6) Combine the chicken, rocket, grapefruit, and avocado in a salad bowl.

7) Mix your dressing ingredients together in a small bowl and pour over the salad. Toss well to combine.

8) Top with pine nuts prior to serving.