Start by soaking the chopped walnuts in a small bowl of water for about 15-20 minutes while you prepare the other ingredients. This helps to soften them slightly.

Pat the chicken breast dry. Season it generously on all sides with salt, black pepper, and garlic powder.

Melt the butter in a pan over medium-high heat. Add the seasoned chicken breast and cook for about 4-6 minutes per side, depending on thickness, until it's cooked through but still juicy. Avoid overcooking. Remove the chicken from the pan, cover loosely with foil, and let it rest for 5 minutes before slicing or dicing.

While the chicken rests, prepare the fruit and vegetables. Peel the grapefruit and segment it, removing all white pith and seeds. You can squeeze some juice from the membranes for the dressing later. Cut the avocado in half, remove the pit, peel, and dice it. Cut half a cucumber into slices or chunks. Wash the mixed green salad and baby spinach.

In a small bowl, whisk together the olive oil, reserved grapefruit juice, mustard, a pinch of salt, and some fresh black pepper to make the dressing.

In a large bowl, gently combine the mixed green salad, baby spinach, grapefruit segments, diced avocado, and sliced cucumber. Drain the soaked walnuts, chop them, and add them to the bowl.

Add the sliced or diced chicken to the salad mixture.

Divide the salad among serving bowls. Drizzle the grapefruit dressing over each portion just before serving.

Enjoy this super delicious Chicken Salad with Grapefruit Dressing. It's a perfect light and refreshing meal.