su-Green Salad with Chicken and Pink Grapefruit
Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 4 (serving size: 2 1/2 cups)Prep Time20 mins
AuthorSara Forte, Dana Point, CA,
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.

Green Salad with Chicken and Pink Grapefruit
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