Tuesday, September 13, 2011

Recipe Of The Day: Grapefruit & Chicken Satay Salad

A couple of emails came in over the weekend for recipes that pulled together a quick and easy salad that could be taken to work. People are sick of the same old plain protein, usually chicken, over lettuce with loads of unhealthy dressing.

Today's Recipe Of The Day Grapefruit & Chicken Satay Salad, is a light dish full of robust flavors and spice, but not so much flavor and additional ingredients that eating a salad is completely pointless.
Oftentimes we confuse ourselves into thinking that because we are eating a salad it doesn't matter what kind of dressing or additives we place on top. But that usually results in eating nothing but fats and oils in the form of a dressing and too much sodium when those tricky "salad toppings" come into play.

Take it from me, I didn't even touch salads until years of recent and this one right here, is perfect for those in need of some help sprucing up a healthy lunchtime / dinnertime meal.

Enjoy it tonight or make it ahead of time and take it to work. Make sure to keep the grapefruit in a bag or separate container until your ready to eat it, so that your lettuce does not get soggy, if you are planning to at this at a later time
2 large pink or ruby-red grapefruits
1 lb boneless skinless chicken breasts (cut into 1/4-inch-thick strips)
1 tsp dry mustard
1 tsp garlic powder
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground ginger
1 tsp freshly ground pepper
½ tsp Kosher salt
¼ cup smooth natural peanut butter
2 TBS reduced-sodium soy sauce
1 tsp sugar
2 tsp hot sauce
8 cups roughly chopped romaine lettuce (about 2 hearts)
1 cup sliced radishes (about 8 radishes)

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.

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