Rotisserie Chicken Grapefruit and Orange Salad


  • 1 whole rotisserie chicken, removed from the bone and shredded (1 lb of meat)
  • 1/2 cup grapefruit juice
  • 3 tbs extra virgin olive oil
  • 1 tbs red wine vinegar
  • 1/3 cup scallions, thinly sliced on a bias, white and green parts
  • 2 tbs chopped dill
  • 4 garlic cloves, minced
  • 2 tsp brown sugar
  • kosher salt and black pepper to taste
  • 4-5 cups mixed salad greens
  • 1 pint cherry tomatoes, halved
  • 1/2 green pepper, cut into slivers
  • 1/2 red, yellow or orange pepper, cut into slivers
  • 2 whole grapefruit, peeled and cut into sections butter lettuce leaves for serving
  • 1 can mandarin oranges slices, drained
This salad marries rotisserie chicken with grapefruit, scallions, tomatoes and green and red peppers in a delicious dressing.

  • Remove the skin from the chicken and shred about 1 lb of the meat from the breasts and dark meat, then place into a bowl.
  • In a separate bowl, combine the grapefruit juice, brown sugar, olive oil, red wine vinegar and garlic and mix well.
  • To the bowl with the chicken add the scallions, dill, salad greens, tomatoes, bell pepper. 
  • Pour the dressing over the mixture and gently mix well.
  • Chill for at least 1 hour before serving.
  • To serve place heaping spoonfuls of the chicken salad mixture into butter lettuce leaves.

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