Arugula, Citrus & Chicken Salad with Tarragon Vinaigrette

Arugula, Citrus & Chicken Salad with Tarragon Vinaigrette

Toasted coconut has a caramelized, nutty and chewy texture. It's a great way to maximize the coconut flavour in your favourite recipes. Follow this recipe to learn the technique to "supreme" an orange and grapefruit delivering maximum juice and skinless segments.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:

Arugula, Citrus & Chicken Salad with Tarragon Vinaigrette:

  • 2 pink grapefruit, medium
  • 3 orange, medium
  • 4 cups (1 L) arugula (rocket)
  • 4 cups (1 L) field or mixed salad greens
  • 2 cups (500 mL) chicken, leftover or deli, without skin, thinly sliced
  • 1/2 cup (125 mL) unsweetened coconut, shredded

Citrus Tarragon Vinaigrette:

  • 2 tbsp (30 mL) orange juice
  • 2 tbsp (30 mL) grapefruit juice
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (15 mL) honey
  • 1/2 tsp (2.5 mL) tarragon, dried
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp (2.5 mL) black pepper, freshly ground

Arugula, Citrus & Chicken Salad with Tarragon Vinaigrette

  1. Use a sharp knife to cut off both of the ends of the grapefruit. Cut 1/2 inch (1.25 cm) deep into the fruit, or more, to remove the peel, the white membrane beneath and some of the juicy parts. Set aside peels as you go as they will be used for juice. Rest the grapefruit on one of the flat ends. Remove the peel and membrane by slicing down from the top following the curve of the fruit making sure you are cutting on the inside of the white membrane. Rotate and repeat until you have gone all the way around the fruit.

  2. Cut the fruits into segments away from the membranes by cutting on either side of the membrane to remove sections. Use the same procedure to prepare the orange segments.

  3. Squeeze juice from peels and membranes into a measuring cup. You should have approximately 1/4 cup (60 mL) of fresh juice. Set aside for vinaigrette.

  4. Cut the roast chicken into thin slices. Set aside.

  5. Heat a dry, medium skillet over medium-high heat. Spread shredded coconut out in skillet and cook, stirring frequently, until coconut is mostly golden brown. Do not walk away as this can burn easily.

  6. Add arugula and salad greens to salad bowl. Top with grapefruit, orange segments and chicken. Finish with the toasted coconut sprinkled over. Serve with the citrus tarragon vinaigrette.

Citrus Tarragon Vinaigrette

  1. Make the vinaigrette by combining the fruit juices, olive oil, rice vinegar, honey, dried tarragon, Dijon mustard and black pepper in a jar with a lid. Shake well to combine. Serve with the arugula, citrus and chicken salad.

Nutrition Info

  • Per 460 g serving Amount
  • Calories 400
  • Protein 26 g
  • Fat 15 g
  • Saturated Fat 8 g
  • Carbohydrate 42 g
  • Fibre 12 g
  • Sugar 29 g
  • Cholesterol 55 mg
  • Sodium 95 mg
  • Per 460 g serving % Daily Value
  • Potassium 18
  • Calcium 10
  • Iron 10
  • Vitamin A 70
  • Vitamin C 220
  • Vitamin B6 26
  • Vitamin B12 12
  • Folate 12
  • Magnesium 17
  • Zinc 11

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