Chicken Salad with Grapefruit Vinaigrette

By Sweet July

Salad does not have to be boring. We repeat: salads can be beautiful and satisfying.

Serves: 2

This has tons of colors and textures by way of crisp veggies, creamy goat cheese and fried wonton strips because we all need to live a little.

Our grapefruit vinaigrette is a bright burst of citrus, balanced with all-natural sweetness from the raw honey. It’s a salad you’ll want to make (and eat) over and over. We recommend using up any leftovers from our Harissa and Lemon Butter Spatchcock Chicken, but a store-bought rotisserie chicken also does the trick.

Ingredients

CHICKEN SALAD
- 1 cup cooked roast chicken, shredded
- Two heads of romaine lettuce, roughly chopped
- 1 watermelon radish, thinly sliced
- 1/2 cup shredded carrots
- One red bell pepper, cored and julienned
- One grapefruit, peeled and segmented
- 2 Persian cucumbers, thinly sliced
- 1/2 cup crumbled goat cheese
- Chopped herbs, for topping (we like cilantro, chives and dill)
- Crispy wonton strips, for topping

GRAPEFRUIT VINAIGRETTE
- Juice of one grapefruit
- 1/4 cup olive oil
- 2 tsp honey
- Kosher salt and pepper to taste

Instructions

step 1

In a large serving bowl, add the chopped romaine lettuce. Layer on top the chicken, watermelon radish, shredded carrots, red bell pepper, grapefruit, persian cucumbers, crumbled goat cheese and chopped herbs.

STEP 2

To makes the vinaigrette, add all the remaining ingredients and season with salt and pepper to taste in a lidded jar. Shake well until combined. Pour over the salad.