Ingredients Jump to Instructions ↓

  1. 2 large pink or ruby-red grapefruits

  2. 1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips

  3. 1 teaspoon dry mustard

  4. 1 teaspoon garlic powder

  5. 1 teaspoon ground cinnamon

  6. 1 teaspoon ground coriander

  7. 1 teaspoon ground ginger

  8. 1 teaspoon freshly ground pepper

  9. 1/2 teaspoon salt

  10. 1/4 cup smooth natural peanut butter

  11. 2 tablespoons reduced-sodium soy sauce

  12. 1 teaspoon sugar

  13. 1/4 teaspoon hot sauce, or to taste

  14. 8 cups roughly chopped romaine lettuce, (about 2 hearts)

  15. 1 cup sliced radishes, (about 8 radishes)

Instructions Jump to Ingredients ↑

  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. 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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