Chicken-Citrus Salad

National Chicken Council
  • Yield: 4 servings


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


Nutritional Info *per serving

  • Calories 370
  • Fat 21g
  • Saturated Fat 4g
  • Carbohydrate 17g
  • Fiber 3g
  • Sugars 10g
  • Protein 29g