Refreshing Chicken and Fruit Salad
12 cups Greens (see note)
6 oz. carton Raspberries
6 oz. carton Blueberries
½ medium Red Onion, sliced
1 lb. Rotisserie Chicken, pulled and chopped
4 large Oranges (see note)
4 large Grapefruit (see orange note)
½ cup Nuts, chopped (your choice)
Dressing (see note)
Take 4 dinner plates or individual wide pasta bowls and equally divide the salad ingredients in order. Trying to give your best presentation of each. Serve the salads with your choice of dressing or vinaigrette on the side. Bread and/or crackers go well with this salad.
Note: For the greens in this recipe, it’s your choice. You can use iceberg lettuce, Romaine, Spinach or a mixture of whatever is available or desired.
Note: For the oranges and grapefruits, wash and slice off the tops and bottoms of each. Set them cut side on a cutting board and slice away the peals, taking as little of the segments as possible. Do this with a chef knife. Now with a paring knife, slice along the membrane on each side of a segment. Drop them into a bowl and continue until done with each piece of fruit. You might want to squeeze some of the juice from what is left of each piece over one of the salads. This helps add flavor and reduces the amount of vinaigrette or dressing needed.
Note: I like to use Olive Garden’s Italian dressing on this salad. But dressing or vinaigrette is up to your tastes. Another one you might try is “Jane’s Dressing” in the recipe tabs on my food blog.
Ideas for Future Efforts______________________________________