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

Makes 4 servings, about 2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

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)

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 INFORMATION: Per serving: 310 calories; 12 g fat (2 g sat, 1 g mono); 63 mg cholesterol; 24 g carbohydrate; 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).


1 Carbohydrate Serving


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

I skipped the radishes and added carrots and scallions to the salad green mix. It was quick and easy and perfect when you have extra grapefruits on hand. I would definitely try again, maybe with oranges next.

Anonymous, Springfield, VA

This was good but I would not make it again from this recipe. I can make something as good by creatively using ingredients in the house.

Lucia, Denver, co

This was a great hot weather entree salad. I sliced the chicken brests lengthwise into thirds and grilled them (instad of broiling). Very tasty, different and easy. We really liked the combo of flavors.

Linda , Marlton, NJ

I think this recipe is excellent. I have made it several times and my guests (young and old) have all enjoyed it. I have used chicken, also substituted seitan for a vegetarian guest. Yumm.

Anonymous, New York, NY

This was fantastic, and very easy. The flavors really brightened-up a midweek, winter meal!

Michelle, Charlottesville, VA

I just love these grapefruit chicken satay, and add some of coconut milk, in the sauce it made them really creamy. Yummy!!! Top it with raw mung bean sprout and julienne cucumber.

Tati, Gainesville, VA