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Ingredients
Scale
- 8 cups of fresh greens (arugula, field greens, or watercress)
- 1 small bulb of fennel, thinly sliced (reserve fronds)
- 2 medium pink or ruby grapefruits, peeled and segmented
- 2–3 cups of roasted chicken breast, in large chunks (use rotisserie for ease)
- ⅓ cup whole shelled almonds
- ¼ cup dried blueberries (or substitute with cranberries or currants)
- 1 tablespoon mild curry powder
- ¼ cup balsamic vinegar syrup
- ⅓ cup prepared mango chutney
- 1 tablespoon rice vinegar
- ¼ cup reserved grapefruit juice
- ⅔ cup extra virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ medium baguette, cut into 1" cubes
- 2 tablespoons extra virgin olive oil
Instructions
- Place fresh greens in a large bowl.
- Top with sliced fennel, grapefruit segments, and roasted chicken.
- Add whole almonds and dried blueberries, then fennel fronds.
- Drizzle with prepared dressing and serve immediately.
- For dressing, toast curry powder in a small pan, mix all dressing ingredients in a jar, and shake until smooth.
- Bake baguette cubes in the oven until golden brown.
Notes
Use in-season fruits for the freshest flavor.
Make the dressing in advance for better flavor melding.
Store salad components separately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook, Baking
- Cuisine: French
Nutrition
- Calories: 350
- Sugar: 9
- Sodium: 350
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 12
- Cholesterol: 45