YIELD: 12 servings Vinaigrette (yield: 1/2 cups): 8 oz. grapefruit juice, fresh 1 tsp. grapefruit zest, chopped 1/2 cup balsamic vinaigrette, prepared Salad: 12oz. arugula, stems removed 3oz. mint leaves 3 lbs. chicken breast, grilled, diced 1/2" 2 1/4 lbs. grapefruit segments 12 oz. feta cheese, crumbled 12 oz. nicoise olives 1. FOR THE DRESSING: Whisk grapefruit juice, grapefruit zest and blsamic vinaigrette together. Chill a minimum of 2 hours. Hold refrigerated until service. 2. TO ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.