Chicken-Citrus Salad

  • Yield 4 servings

Grab a rotisserie chicken to whip together this sprightly salad with orange, grapefruit and kiwi.

National Chicken Council


3 cups shredded cooked chicken (such as rotisserie)
4 cups arugula
3 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 orange, zested and sectioned
1 grapefruit, sectioned
1 kiwi, peeled and thinly sliced
4 tablespoons shelled salted pistachio nuts


  1. Place the arugula in a medium sized bowl. Pour olive oil over and toss until all leaves are coated. Sprinkle with lemon juice, salt, and pepper. Toss until well combined.
  2. Place chicken in a small bowl; add orange zest and combine well.
  3. Place 1 cup of arugula on each of 4 dinner plates. Top with a one fourth of the orange sections, one fourth of the grapefruit sections and one fourth of the kiwi slices. Top with chicken. Sprinkle each salad with 1 tablespoon pistachio nuts.

Recipe courtesy of the National Chicken Council




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