Green Salad with Chicken and Pink Grapefruit

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.

Yield: Serves 4 (serving size: 2 1/2 cups)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 490
  • Calories from fat: 57%
  • Protein: 28g
  • Fat: 31g
  • Saturated fat: 4.4g
  • Carbohydrate: 29g
  • Fiber: 5.8g
  • Sodium: 645mg
  • Cholesterol: 63mg


  • 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


  1. 1. Put arugula and romaine in a large serving bowl. Top greens with chicken, fennel, and pistachios.
  2. 2. Cut the peel and outer white membrane from 2 grapefruit. Slice grapefruit into half moons and add to salad.
  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.
  4. Note: Nutritional analysis is per serving.
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