Grapefruit Chicken Satay Salad (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Grapefruit Chicken Satay Salad

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

From EatingWell:  January/February 2007

This tossed salad borrows the basic flavors of Thai satay and turns them into a rich and satisfying entree salad.

4 servings, about 2 cups each | Active Time: 40 minutes | Total Time: 50 minutes

Ingredients

Preparation

  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

Per serving : 310 Calories; 12 g Fat; 2 g Sat; 1 g Mono; 63 mg Cholesterol; 24 g Carbohydrates; 30 g Protein; 6 g Fiber; 641 mg Sodium; 730 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 vegetable, 3 very lean meat, 2 fat