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
Ingredients:
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)
Directions:
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.
No comments:
Post a Comment