Chicken Salad With Citrus

Chicken Salad With Citrus

Ingredients:
3 navel oranges
2 ruby red grapefruits
3 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tsp dijon mustard
½ tsp salt
2 generous cups shredded cooked chicken breasts or thighs, leftover or poached
½ cup kalamata olives, pitted and sliced
½ cup slivered red onion
2 bunches arugula, tough stems trimmed (about 6 cups)

Directions:
1. With paring knife, cut off and discard skin, white pith, and outer membrane of oranges and
grapefruits. Working over a bowl to catch juices, section oranges and grapefruits: Use paring knife to
cut along both sides of each dividing membrane to release segments, transferring them to smaller
bowl. Squeeze any juice left in membranes into bowl. Measure out 3 Tbsp of citrus juice and transfer
to large salad bowl (reserve any extra juice for another use).
2. Whisk oil, vinegar, mustard, and salt into citrus juice in bowl. Add chicken, olives, onion, arugula,
and orange and grapefruit sections and toss well.