This salad is a quick and tasty way to use up leftover chicken. It is high in protein and healthy fats and should help to prevent cravings in the afternoon if you eat it for lunch. Use an orange if you dislike grapefruit.

Serves 2

2 cups cooked shredded or diced chicken

1 pink grapefruit, peeled and sliced

½ avocado, sliced

1 large handful arugula

2 stalks celery, sliced

1 cup cherry tomatoes, sliced in half

Salt and pepper

4 tablespoons grapefruit juice

2 tablespoons olive oil

Combine all salad ingredients together in a serving bowl. Drizzle with grapefruit juice and olive oil, toss gently and serve.