Slice chicken and set aside. Trim and core endive. Slice leaves crosswise into 1/2-inch pieces.
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.
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.
Belgian Endive, Chicken, and Citrus Salad
Amount Per Serving
% Daily Value*
Total Carbohydrates 53g18%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.