Fennel-Grapefruit Salad with Chicken

The dressing is flavored with miso, Japanese soybean paste that has the consistency of peanut butter. You'll find miso in the refrigerated section of large supermarkets or in Asian markets. Look for bottled grapefruit sections in the produce department. To speed preparation, look for preshredded cooked chicken breast (such as Tyson) in your supermarket.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 2  cups  thinly sliced fennel bulb
• 2  cups  chopped romaine lettuce
• 2  cups  shredded roasted skinless, boneless chicken breast (about 2 breasts)
• 2  cups  bottled red grapefruit sections
• 1/4  cup  thinly sliced red onion
• 2  tablespoons  chopped pitted kalamata olives
• 1  tablespoon  thinly sliced fresh mint
• 1  tablespoon  orange juice
• 1  tablespoon  Champagne vinegar or white wine vinegar
• 1  tablespoon  miso (soybean paste)
• 2  teaspoons  minced shallots
• 2  teaspoons  extra-virgin olive oil
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Combine first 6 ingredients in a large bowl. Combine mint and remaining ingredients in a small bowl; stir well with a whisk. Pour over chicken mixture; toss well. Serve immediately.

Nutritional Information

Calories:

200 (29% from fat)

Fat:

6.5g (sat 1.3g,mono 3.9g,poly 1.1g)

Protein:

20.8g

Carbohydrate:

16.7g

Fiber:

3.5g

Cholesterol:

49mg

Iron:

0.9mg

Sodium:

888mg

Calcium:

66mg