Chicken and Arugula Salad With Grapefruit-Mint Vinaigrette


Serves 4 to 6

Juicy grapefruit, savory chicken, salty goat cheese, a little crunch from the almonds, and a bite of arugula—this light and fresh salad is the perfect combination of salad staples.


  • 1 to 2 pounds Smart Chicken tenders, poached

  • ¼ small red onion, thinly sliced

  • 1 grapefruit

  • 3 cups arugula

  • ¼ cup crumbled goat cheese

  • ¼ cup sliced almonds


With a knife, peel, halve, and segment the grapefruit, reserving the membrane for the vinaigrette). In a bowl, combine the red onion, grapefruit segments, arugula, and shredded chicken and toss with Grapefruit-Mint Vinaigrette (recipe follows). Top with goat cheese and almonds and serve.

Ingredients (for the Grapefruit-Mint Vinaigrette)

  • ¼ cup white wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • Juice from grapefruit membrane (about ¼ cup)

  • 1½ tablespoons fresh mint leaves, very finely chopped

  • Kosher salt

  • Freshly cracked black pepper


Combine all ingredients in a bowl or jar and whisk or shake until emulsified.