Green Salad with Chicken and Pink Grapefruit

Green Salad with Chicken and Pink GrapefruitRecipe
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.
Serves 4 (serving size: 2 1/2 cups)


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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


Prep: 20 Minutes

1. Put arugula and romaine in a large serving bowl. Top greens with chicken, fennel, and pistachios.

2. Cut the peel and outer white membrane from 2 grapefruit. Slice grapefruit into half moons and add to salad.

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.

Note: Nutritional analysis is per serving.

Created date

January 2011

Nutritional Information

Calories 490
Caloriesfromfat 57 %
Protein 28 g
Fat 31 g
Satfat 4.4 g
Carbohydrate 29 g
Fiber 5.8 g
Sodium 645 mg
Cholesterol 63 mg