Pick up a precooked or rotisserie chicken and prepare this Chicken-Citrus Salad Recipe as a lunch or dinner entrée. Make the meal complete by serving with crusty bread or sourdough bread.
MAIN ARTICLE:
Comforting Winter Chicken Recipes
Chicken-Citrus Salad Recipe
4 cups arugula
3 tablespoons extra-virgin olive oil
1 tablespoon fresh squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cups shredded cooked chicken
1 orange, zested and sectioned, divided
1 grapefruit, sectioned, divided
1 kiwi, peeled and thinly sliced, divided
4 tablespoons shelled salted pistachio nuts, divided
Place arugula in medium bowl. Pour olive oil over the top and toss until all leaves are coated. Sprinkle with lemon juice, salt and pepper. Toss until well-combined.
Place chicken in small bowl. Add orange zest and combine well.
Place 1 cup arugula on each of 4 dinner plates. Top with 1/4 of orange sections, 1/4 of grapefruit sections and 1/4 of kiwi slices. Top with 1/4 of chicken and sprinkle with 1 tablespoon pistachio nuts. Serve immediately. Yields 4 servings.Â
