Grapefruit and Chicken Satay Salad

April 18, 2013

This quick and easy chicken salad recipe has the classic flavors of Thailand - ginger, coriander, peanuts, a kick of spice and more - combined with the sweet tanginess of grapefruit. Toss in grilled chicken breasts and you have a healthy and satisfying entree!

Grapefruit and Chicken Satay Salad
Recipe courtesy of RecipeRehab
Serves 4

2 pink or Ruby Red grapefruits
1 pound chicken, breast, boneless, skinless - 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 black ground pepper
1/2 teaspoon salt
1/4 cup natural creamy peanut butter
2 tablespoons low sodium soy sauce
1 teaspoon sugar
1/4 teaspoon hot sauce
8 cups Romaine lettuce,  roughly chopped
1 cup radishes, sliced
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.