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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.
Serves: 4
Prep Time: 15 min
Cook Time: 25 min


Arugula, Citrus & Chicken Salad

2 pink grapefruit, medium
3 orange, medium
4 cups arugula (rocket)
4 cups field or mixed salad greens
2 cups chicken, leftover or deli, without skin, thinly sliced
½ cup unsweetened coconut, shredded

Citrus Tarragon Vinaigrette

2 tbsp orange juice
2 tbsp grapefruit juice
2 tbsp extra virgin olive oil
2 tbsp rice vinegar
1 tbsp honey
½ tsp tarragon, dried
1 tsp Dijon mustard
½ tsp black pepper, freshly ground

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Use a sharp knife to cut off both of the ends of the grapefruit. Cut ½ 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 ¼ 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. 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.

  7. 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.

Nutrition Info

Per 460 g serving Amount
Protein26 g
Fat15 g
Saturated Fat8 g
Carbohydrate42 g
Fibre12 g
Sugar29 g
Cholesterol55 mg
Sodium95 mg
Per 460 g serving % Daily Value
Vitamin A70
Vitamin C220
Vitamin B626
Vitamin B1212