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Grapefruit Chicken Satay Salad

Grapefruit Chicken Satay Salad

Nutrition Facts
  • cal. (kcal) 310
Grapefruit Chicken Satay Salad
  • Makes: 2 servings
  • Prep: 40 mins
  • Start to Finish: 50 mins
  • Carb Grams Per Serving: 24

Ingredients

  • 2 large pink or ruby-red grapefruits
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1/4 cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon hot sauce, or to taste
  • 8 cups roughly chopped romaine lettuce, (about 2 hearts)
  • 1 cup sliced radishes, (about 8 radishes)

Directions

  1. With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.
  2. Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil.
  3. Toss chicken, dry mustard, garlic powder, cinnamon, coriander, ginger, pepper and salt in a large bowl until the chicken is well coated. Place on the prepared pan in a single layer.
  4. Broil the chicken until cooked through, about 5 minutes.
  5. Meanwhile, whisk peanut butter, soy sauce, sugar and hot sauce into the reserved grapefruit juice until smooth. Add the cooked chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 310 cal., 12 g total fat (2 g sat. fat), 63 mg chol., 641 mg sodium, 24 g carb. (6 g fiber), 30 g pro.

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