Green Salad with Chicken and Pink Grapefruit
Photo: Annabelle Breakey; Styling: Karen Shinto
We used rotisserie chicken for this fresh winter salad, but it's also a great way to put a new spin on leftover chicken. If you don't have grapefruit, oranges would also be good.
How to Make It
Step 1
1
Put arugula and romaine in a large serving bowl. Top greens with chicken, fennel, and pistachios.
Step 2
2
Cut the peel and outer white membrane from 2 grapefruit. Slice grapefruit into half moons and add to salad.
Step 3
3
Juice remaining grapefruit into a bowl. Add oil, sugar, salt, and pepper to juice and whisk together. Pour over salad and toss gently to mix.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
1 qt. arugula
2 cups chopped romaine lettuce
2 cups cubed or sliced rotisserie chicken
1 cup shaved fennel
3/4 cup toasted, salted pistachios
3 large Ruby grapefruit
1/3 cup extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Step 1
1
Put arugula and romaine in a large serving bowl. Top greens with chicken, fennel, and pistachios.
Step 2
2
Cut the peel and outer white membrane from 2 grapefruit. Slice grapefruit into half moons and add to salad.
Step 3
3
Juice remaining grapefruit into a bowl. Add oil, sugar, salt, and pepper to juice and whisk together. Pour over salad and toss gently to mix.
Step 4
4
Note: Nutritional analysis is per serving.
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