Fennel-Grapefruit Salad with Chicken

recipe
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.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 200
Caloriesfromfat 29 %
Fat 6.5 g
Satfat 1.3 g
Monofat 3.9 g
Polyfat 1.1 g
Protein 20.8 g
Carbohydrate 16.7 g
Fiber 3.5 g
Cholesterol 49 mg
Iron 0.9 mg
Sodium 888 mg
Calcium 66 mg

Ingredients

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

Preparation

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,

Cooking Light

June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note