What's This?
Serving size 4
Prep Time
Total Time


2 large pink or ruby-red grapefruit1 lb boneless skinless chicken breasts cut into 1/4-inch-thick strips1 tsp dry mustard1 tsp garlic powder1 tsp freshly ground pepper1 tsp ground coriander1 tsp ground ginger1 tsp pepper½ tsp salt¼ cup smooth natural peanut butter2 Tbsp hot sauce or to taste1 tsp sugar¼ tsp hot sauce8 cup roughly chopped romaine lettuce (about 2 hearts)1 cup sliced radish (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.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 310 8%
  • Calories from fat 108 10%
  • Total Fat 12gm 21%
  • Saturated Fat 2gm 6%
  • Monounsaturated Fat 1gm 27%
  • Sodium 641mg
  • Total Carbohydrates 24gm 18%
  • Fiber 6gm
  • Protein 30gm
  • Cholesterol 63mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Salad, Healthy, Chicken, Fruit, Peanut Butter, Thai, Fall, Spring

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