Fennel-Grapefruit Salad with Chicken

Yield

4 servings (serving size: 1 1/2 cups)

Lia Mack Huber,
RECIPE BY Cooking Light June 2002

The dressing is flavored with miso, Japanese soybean paste that has the consistency of peanut butter. You'll find miso in the refrigerated section of large supermarkets or in Asian markets. Look for bottled grapefruit sections in the produce department. To speed preparation, look for preshredded cooked chicken breast (such as Tyson) in your supermarket.

2 cups thinly sliced fennel bulb
2 cups chopped romaine lettuce
2 cups shredded roasted skinless, boneless chicken breast (about 2 breasts)
2 cups bottled red grapefruit sections
1/4 cup thinly sliced red onion
2 tablespoons chopped pitted kalamata olives
1 tablespoon thinly sliced fresh mint
1 tablespoon orange juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon miso (soybean paste)
2 teaspoons minced shallots
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

How to Make It

Combine first 6 ingredients in a large bowl. Combine mint and remaining ingredients in a small bowl; stir well with a whisk. Pour over chicken mixture; toss well. Serve immediately.

Lia Mack Huber,

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Fennel-Grapefruit Salad with Chicken

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