Grapefruit Chicken Satay Salad

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

Grapefruit Chicken Satay Salad
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 50 minutes (40 minutes prep)

  • 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)

  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

  3. with foil.

  4. 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.

  5. Broil the chicken until cooked through, about 5 minutes.

  6. 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.

Nutritional Facts

Serving Size
about 2 cups
24 g
11 g
Saturated Fat
2 g
30 g
63 mg
Dietary Fiber
6 g
692 mg
627 mg
4 servings
about 2 cups each
1 fruit
1 vegetable
3 very lean meat
2 fat
Vitamin A
160% daily value
Vitamin C
120% dv
45% dv
21% dv
20% dv

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