Grapefruit Chicken Satay Salad
2 grapefruit – pink or ruby-red
1 pound chicken, breast, boneless, skinless – cut into 1/4-inch-thick strips
1 teaspoon mustard, dry
1 teaspoon garlic powder
1 teaspoon cinnamon, ground
1 teaspoon coriander, ground
1 teaspoon ginger, ground
1 teaspoon pepper, black ground
1/2 teaspoon salt
1/4 cup peanut butter, natural – smooth
2 tablespoons soy sauce, less sodium
1 teaspoon sugar
1/4 teaspoon hot sauce
8 cups lettuce, romaine – roughly chopped
1 cup radish(es) – sliced
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. Broil the chicken until cooked through, about 5 minutes.
4. 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.
*Recipe and image courtesy of RecipeRehab.com.*