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Grapefruit Chicken Satay Salad

Grapefruit Chicken Satay Salad
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WebMD Recipe from

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

  • 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
  • 1/4 cup
    smooth natural peanut butter
  • 2 tablespoons
    reduced-sodium soy sauce
  • 1 teaspoon
  • 1/4 teaspoon
    hot sauce, or to taste
  • 8 cups
    roughly chopped romaine lettuce (about 2 hearts)
  • 1 cups
    sliced radishes (about 8 radishes)
  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.
Nutritional Information

Makes: 4 servings
Serving Size: 2 cups
  • Calories313
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol63 mg
  • Carbohydrates24 g
    • Dietary fiber6 g
  • Protein30 g
  • Sodium627 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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