You are here: Home » Recipes » Chicken, Radicchio and Fennel Salad Chicken, Radicchio and Fennel Salad Yield 6 servings PrintEmail Ingredients 1/2 cup fresh grapefruit juice2 tablespoons white wine vinegar1 tablespoon Dijon mustard1 tablespoon honey3/4 cup extra virgin olive oil1/2 teaspoon salt1/4 teaspoon black pepper2 -- fresh grapefruits1 -- rotisserie chicken1 -- fennel bulb, quartered, cored, julienne cut1 -- head radicchio, thinly sliced1 cup sliced arugula leaves1 medium onion, cut into thin rings5 ounces goat cheese, crumbled1/2 cup toasted walnuts Instructions In a small saucepan boil grapefruit juice until reduced to 3 tablespoons. Pour reduced juice into a medium bowl. Whisk in vinegar, mustard and honey until blended. Then slowly whisk in the olive oil, salt and black pepper. Set dressing aside. Cut peel and pith away from each grapefruit. Cut between the membranes and remove the sections. Place grapefruit segments in a bowl and top with 3 tablespoons dressing, Set aside. Shred the rotisserie chicken and measure out 3 cups. Place shredded chicken in a large bowl. Save any remaining chicken for another use. Add the fennel, radicchio, arugula and onion to the bowl. Spoon enough dressing over to coat evenly. Toss lightly. To serve: Mound 1/6 salad in the center of each. plate. Arrange grapefruit segments decoratively around edge of each salad. Then top each with crumbled goat cheese and a sprinkling of walnuts. Serves 6.