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

Recipe Nutrition

Per serving: 313 calories; 11 g fat (2 g saturated fat, 1 g mono unsaturated fat); 63 mg cholesterol; 24 g carbohydrates; 30 g protein; 6 g fiber; 627 mg sodium; 692 mg potassium Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (120% dv), Folate (45% dv), Potassium (21% dv), Iron (20% dv)

Ingredients

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)

Directions

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.