Spice Rubbed Chicken Salad with Grapefruit and Strawberries

This is what happens if you make extra Spice Rubbed chicken. Lucky you. Your neighbors are probably having Dinty Moore canned stew tonight, but not you. You get something crispy, crunchy, sweet, tart, juicy, nutty, healthful and scandalously good. Lucky you.
With grapefruit and strawberries, this salad straddles the calendar between winter and spring. As always, use the fruits and vegetables that you have on hand...BUT I really love the refreshing pink grapefruit here. Cut a grapefruit in half and slice out each section like a piece of pie, leaving the white bitter pith behind. Squeeze the empty half cup into a bowl and you'll have the beginning of a sweet and tart dressing. I also threw in some leftover brown rice for a nutty contrast. Go ahead and give it a try!
Spice Rubbed Chicken Salad with Grapefruit and Strawberries
Estimated Cost: $6.00

2 pink grapefruit
2 tablespoons brown sugar
1/2 teaspoon each salt and pepper
1/4 cup olive oil
1 (10 ounce) bag baby spring mix
1 cup cooked brown rice (optional)
2 cups fully cooked chicken (Use your leftover Spice Rubbed chicken)
1 cup strawberry slices
2 ounces parmesan cheese
4 tablespoons sliced almonds
4 tablespoons chopped mint, cilantro, or basil

Cut grapefruit in half. Using a small, sharp knife, remove the fruit only in small sections, leaving behind the bitter white pith. After removing the fruit, squeeze the juice from the shell into a small bowl. Add sugar, salt and pepper. Whisk in olive oil. Taste dressing with a leaf of lettuce to make sure it's sweet enought; adjust seasonings if needed. Set dressing aside. On four separate plates, layer greens, rice, chicken, grapefruit, berries, cheese, nuts and herbs, dividing evenly. Drizzle with dressing and serve. Serves 4.