Green Salad with Chicken and Pink Grapefruit |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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