This tossed salad borrows the basic flavors of Thai satay and turns them into a rich and satisfying entree salad.
pink or ruby-red grapefruits
boneless skinless chicken breasts, cut into 1/4-inch-thick strips
freshly ground pepper
smooth natural peanut butter
reduced-sodium soy sauce
hot sauce, or to taste
roughly chopped romaine lettuce, (about 2 hearts)
sliced radishes, (about 8 radishes)
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.
Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking
sheet with foil.
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.
Broil the chicken
until cooked through, about 5 minutes.
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.
Calories 310, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 63 mg, Sodium 641 mg, Carbohydrate 24 g, Fiber 6 g, Protein 30 g, Potassium 730 mg. Daily Values: Vitamin A 160%, Vitamin C 120%, Iron 20%. Exchanges: Fruit 1,Vegetable 1,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet