Using a sharp knife, cut the skin and all the white pith off the grapefruit. Working over a bowl, cut between the membranes to release the sections and squeeze the juice from the membranes into the bowl reserving a few (optional) sections of fruit to add to the salad.
In a small bowl whisk, together salad dressing ingredients. Adjust to taste if desired.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
To cook chicken breast, I highly recommend trying my technique for the most amazingly moist and tender chicken breast in 3 easy steps. It’s my go-to fail-safe technique for smaller cuts of meat without the bone in or fat to keep it moist. The chicken breasts come out full of mouth-watering juicy flavour every time. Simply cook the chicken with the marinade and when finished cooking let chicken rest for 5 minutes before slicing into ¼ inch slices.
Lightly steam asparagus until crisp-tender, about 6-7 minutes.
Combine mixed greens and asparagus in a large bowl. Lightly toss with remaining dressing.
Add the avocado and sliced chicken and garnish with shredded coconut, chopped macadamia nuts and sesame seeds (if using).