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Grapefruit Chicken Satay Salad

:  January/February 2007

Your rating: None Average: 4.3 (11 votes)

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


READER'S COMMENT:
"This impeccable mix of fresh tastes is just amazing!!!! "
Grapefruit Chicken Satay Salad Recipe

Makes: 4 servings, about 2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 large pink or ruby-red grapefruits
  • 1 pound boneless skinless chicken breasts, 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 freshly ground pepper
  • 1/2 teaspoon salt
  • 1/4 cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon hot sauce, or to taste
  • 8 cups roughly chopped romaine lettuce, (about 2 hearts)
  • 1 cup sliced radishes, (about 8 radishes)

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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.

Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (120% dv), Folate (45% dv), Potassium (21% dv), Iron (20% dv)

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Ethnic/Regional
Asian
Thai
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Ease of Preparation
Moderate
Total Time
1 hour or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Broil
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Entertaining, casual
Entertaining, formal
Type of Dish
Main dish, combination meal
Main dish, poultry
Salad, main dish
Publication
January/February 2007
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