Grilled Grapefruit and Chicken Salad

Dressing
- 1 pink grapefruit, cut in half horizontally (1/2 for the grill, ½ segmented)
- ¼ cup canola, divided (60 mL)
- 2 Tbsp honey (30 mL)
- 1 Tbsp raspberry flavoured white wine vinegar (15 mL)
- 2 tsp grainy Dijon mustard (10 mL)
- 1 tsp minced fresh chives (5 mL)
- 1/2 tsp sea salt (2 mL)
- 1/2 tsp ground black pepper (2 mL)
Salad
- 4 cups mixed salad greens (1 L)
- 2 cups cooked chicken, cut into bite size pieces
- ½ cup feta cheese (125 mL)
- ¼ cup toasted sliced almonds (60 mL)
- ¼ cup dried cranberries (60 mL)
1. Preheat a barbecue over medium-high heat. Brush cut sides of grapefruit with 2 tsp (10 mL) canola oil. Place cut side down on grill and cook 2 minutes; rotate grapefruit 45 degrees and cook for another 2 minutes or until charred. Remove from heat and let cool.
1. Squeeze enough juice from one half of the grapefruit to equal 1/3 cup (75 mL). Combine grilled grapefruit juice with canola oil, honey, vinegar, mustard, chives, salt and pepper in a bowl. Whisk to combine.
1. In a bowl, add salad greens, chicken pieces, feta cheese, toasted sliced almonds, dried cranberries and the grapefruit segments from the second half of the grilled grapefruit. Dizzle with dressing. Serve immediately.