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1
Stir together the ginger, soy sauce, rice wine, oil, lime juice, chile, and cilantro in a bowl.
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2
Pour half the marinade into a container; cover; and refrigerate.
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3
(This will be the dressing for the salad.)
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4
Put the chicken breasts in a shallow baking dish or other vessel.
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5
Pour the remaining marinade over the chicken, cover with plastic wrap, and let marinate, refrigerated, for 6 hours, or overnight.
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6
Preheat a grill or grill pan.
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7
Gently stir the tomatoes, radishes, and grapefruit together in a bowl.
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8
Set aside.
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9
Remove the chicken from the baking dish and discard the marinade.
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10
Grill the chicken breasts until the juices run clear when pierced with the tip of a knife or fork, 5 to 6 minutes per side.
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11
Set the chicken aside to cool.
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12
When cool enough to handle, cut the chicken into 1-inch cubes.
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13
Add the chicken to the tomato salad and drizzle the dressing over the salad.
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14
(To prevent contaminating the food, do not under any circumstances use the marinade that dressed the raw chicken.)
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15
Toss gently.
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16
To serve, arrange a few slices of avocado in the center of each of 4 plates.
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17
Spoon some salad over each avocado base and scatter some scallions over each serving.
