Grapefruit Chicken Satay Salad

 

Ingredients

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

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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.

http://www.eatingwell.com/recipes/grapefruit_chicken_satay_salad.html