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Green Salad with Chicken and Pink Grapefruit

Photo: Annabelle Breakey; Styling: Karen Shinto
Prep time 20 mins
Yield Serves 4 (serving size: 2 1/2 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.