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

Source: EatingWell Magazine, January/February 2007


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

about 2 cups
318 calories; protein 29.5g; carbohydrates 23.9g; dietary fiber 6.2g; sugars 11.7g; fat 11.4g; saturated fat 2.1g; cholesterol 62.7mg; vitamin a iu 9626.4IU; vitamin c 46.7mg; folate 154.6mcg; calcium 91.2mg; iron 2.8mg; magnesium 54.2mg; potassium 695mg; sodium 691.9mg; thiamin 0.2mg.

1 fruit, 1 vegetable, 3 lean meat, 2 fat