YIELD: 12 servings
Vinaigrette (yield: 1/2 cups):
8 oz. grapefruit juice, fresh
1 tsp. grapefruit zest, chopped
1/2 cup balsamic vinaigrette, prepared
12oz. arugula, stems removed
3oz. mint leaves
3 lbs. chicken breast, grilled, diced 1/2"
2 1/4 lbs. grapefruit segments
12 oz. feta cheese, crumbled
12 oz. nicoise olives
1. FOR THE DRESSING: Whisk grapefruit juice, grapefruit zest and blsamic vinaigrette together. Chill a minimum of 2 hours. Hold refrigerated until service.
2. TO MAKE ONE PORTION: Lay 1 oz. arugula and 1/ 4 oz. mint leaves evenly over large chilled salad plate. Arrange 4 oz. diced chicken and 3 oz. grapefruit segments on top of greens. Sprinke with 1 oz feta cheese and 1 oz olives.
3. Drizzle salad with 1 oz. of the vinaigrette. Serve immediately.
Recipe and photo above submitted by Sunkist