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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

lawmom3's Review

lawmom3
January 28, 2015
I liked it, a lot. The dressing is very good. My 2 complaints would be the lack of measurement of the pink grapefruit juice for the dressing. The juice of one grapefruit is vague and my dressing was too watery. My other complaint and/or recommendation is the size of grapefruit half-moons. They're sort of lumpy in the salad. Although I do not know how else you would put them in there.