Belgian Endive, Chicken, and Citrus Salad
  • 1 leftover chicken breast
  • 1small Belgian endive
  • 1 navel orange
  • 1 pink grapefruit
  • 2leaves butter lettuce
  • 1/2tablespoon white wine vinegar
  • 1tablespoon extra-virgin olive oil
  • 1/2teaspoon agave nectar or honey
  • Pinch of chili powder
  • Salt and pepper
  1. Slice chicken and set aside. Trim and core endive. Slice leaves crosswise into 1/2-inch pieces.
  2. With a paring knife, remove peel and pith from orange and grapefruit. Using the paring knife, remove pulp segments from membranes (do not discard membranes). Toss citrus segments with endive and arrange over butter lettuce leaves. Top with sliced chicken.
  3. Squeeze orange and grapefruit membranes into a small bowl to extract remaining juice. Add vinegar, oil, agave or honey, and chili powder; whisk and season with salt and pepper. Pour dressing over chicken and salad.
Recipe Notes
Nutrition Facts
Belgian Endive, Chicken, and Citrus Salad
Amount Per Serving
Calories 577
% Daily Value*
Cholesterol 84mg 28%
Sodium 351mg 15%
Total Carbohydrates 53g 18%
Dietary Fiber 8g 32%
Protein 41g 82%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 577 cal, 38% fat cal, 26g fat, 5g sat fat, 84mg chol, 41g protein, 53g carb, 8g fiber, 351mg sodium