Spiced Chick'n with Avocado Grapefruit Relish

Citrus season is winding down here in Florida, and friends and neighbors have been giving us generous amounts of grapefruit. After getting tired of eating them plain and consuming large amounts of fruit salad with grapefruit, I had to find something new. 

I found this recipe on EatingWell.com. It nicely contrasts the spicy chili powder with cool avocado and refreshing grapefruit. It is one of my new favorite recipes and I'll be making this every citrus season from now on.

To section the grapefruit, cut off both ends with a knife. Place the grapefruit on the flat end and peel from top to bottom following the curvature of the fruit with the knife, removing all of the white pith as you go. Cut down along fruit section to the center, then turn knife to loosen section and lift out. 

Avocado Grapefruit Relish
1 large seedless grapefruit
1/2 small avocado, peeled, pitted and diced
1 small shallot, minced
1 tablespoon chopped fresh cilantro
1 teaspoon red-wine vinegar
1 teaspoon honey.

Remove the peel and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a small bowl. Squeeze out remaining juice into the bowl and discard membrane. Add avocado, shallot, cilantro, vinegar and honey. Toss well to combine.

Spiced Chick'n
1 tablespoon chili powder
1/2 teaspoon five-spice powder, (see Note)
1/8 teaspoon salt
2 turkey cutlets, (8 ounces)
1 tablespoon canola oil

1. Combine chili powder, five-spice powder and salt on a plate. Dredge the Chick'n in the spice mixture.
2. Heat oil in a medium skillet over medium-high heat. Add the Chick'n and cook for about 2 to 3 minutes per side. Serve the Chick'n with the avocado-grapefruit relish.

Makes 2 servings