CHICKEN AND GRAPEFRUIT SALAD (5 pts/svg)

By Ophelia_Crump

Ingredients

• Dressing:
• 1 large ruby grapefruit
• 3 Tbsp olive oil
• 1 Tbsp honey
• 1/2 tsp salt
• 1/4 - 1/2 tsp dried dill weed or 1 – 2 Tbsp chopped fresh dill
• Salad:
• 1 barbecued deli chicken or 2 large cooked, skinless, boneless chicken breasts
• 1/4 small onion
• 4 oz. package mesclun greens
• 1/3 cup crumbled feta

Preparation

Step 1

Using a serrated knife, peel skin from grapefruit, including all the white pith. Then, to catch juice, cut out segments over a large bowl, adding them to the bowl as you go. Using a spoon, remove 3 Tbsp juice and pour into a small bowl. Whisk in oil, honey, salt and ¼ tsp dill weed. Taste and add another Tbsp grapefruit juice and remaining dillweed, if you wish.

Discard skin from chicken. Tear meat into large chunks or slice cooked breasts into thick strips. Slice red onion into thin rings. Place greens in bowl with grapefruit segments. Add chicken and onion. Drizzle with dressing. Toss to coat evenly, then scatter feta over top.


5 points/serving