Grapefruit and Chicken Satay Salad
By: Sheri Wetherell
Published: April 18, 2013

This quick and easy chicken salad recipe has the classic flavors of Thailand - ginger, coriander, peanuts, a kick of spice and more - combined with the sweet tanginess of grapefruit. Toss in grilled chicken breasts and you have a healthy and satisfying entree!
Grapefruit and Chicken Satay Salad
	Recipe courtesy of RecipeRehab
Serves 4
2 pink or Ruby Red grapefruits
	1 pound chicken, breast, boneless, skinless - 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 black ground pepper
	1/2 teaspoon salt
	1/4 cup natural creamy peanut butter
	2 tablespoons low sodium soy sauce
	1 teaspoon sugar
	1/4 teaspoon hot sauce
	8 cups Romaine lettuce,  roughly chopped
	1 cup radishes, sliced
	 
	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.