Warm Chicken Salad With Grapefruit

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Washington Post


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1 tablespoon sherry vinegar

1 1/2 tablespoons pink peppercorns (see TIP)

1/3 cup olive oil

2 tablespoons balsamic vinegar

3/4 to 1 pound boneless, skinless chicken breast halves (3 breast halves, minus tenderloins)

Kosher salt

Freshly ground black pepper

2 large pink grapefruit

1/2 teaspoon Dijon-style mustard

3 to 4 chives

7 to 8 ounces (1 bag) arugula leaves, washed and dried

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