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 ...
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