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1
Cut grapefruit in half.
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2
With a curved grapefruit knife, cut around each section to loosen the flesh from the membrane; remove and reserve the sections of fruit.
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3
Squeeze the juice from the shells to equal 1/3 cup.
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4
With a spoon, scrape the grapefruit shells clean.
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5
Scallop or notch the edges, if desired (*see note below).
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6
Chill.
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7
While the shells are chilling, season chicken with salt and pepper to taste.
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8
Cook the chicken for about 10 minutes over moderate heat in a nonstick pan or until chicken is no longer pink.
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9
Combine the reserved grapefruit sections, chicken, avocado and green onions in a bowl.
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10
Combine the 1/3 cup reserved grapefruit juice with the other dressing ingredients.
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11
Pour over the chicken mixture; mix lightly.
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12
Cover and chill for 30 minutes.
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13
To serve, use a slotted spoon to transfer the chicken mixture to the grapefruit shells, then top with as much dressing as desired.
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14
*Note: To scallop any citrus fruit shell, cut in half crosswise.
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15
Carefully ream out the juice or cut out the flesh with a grapefruit knife.
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16
The edges of the shell can be notched with kitchen shears or a paring knife; for scallops, use a coin to outline the pattern; then cut around the pattern.
