Ginger-Lime Chicken Skewers with Grape, Grapefruit & Avocado Salad

Directions

1. Soak wooden skewers in water if you plan to use them, then set them aside.
2. Wash and dry all produce; keep greens separate if pre-washed.
3. In a medium bowl, zest the lime and set the lime aside for later use.
4. Peel and mince the shallot and add half to the lime zest; reserve the other half.
5. Peel and grate or mince the ginger, then stir it into the lime-zest mixture with mayo, salt, and pepper to make the marinade.
6. Pat the chicken dry and cut into bite-sized pieces, then toss with the marinade until evenly coated. Set aside.
7. Juice the lime into another bowl and whisk in the shallot, oil, fish sauce, sugar, and Dijon to form the dressing.
8. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
9. Thread the chicken onto skewers (or cook the pieces directly on the grill pan) and cook, turning often, until fully cooked, about 8–10 minutes; transfer to a clean plate.
10. Meanwhile, halve the grapes and add them to the lime dressing bowl.
11. Prepare the grapefruit: cut away the skin and pith, segment the fruit, and cut into bite-sized pieces; add to the dressing bowl.
12. Cut the avocado in half, remove the pit, scoop out the flesh, and slice; add to the greens and dressing and toss to combine the salad.
13. Divide the salad and the chicken skewers among plates or bowls and serve.