Organic Grapefruit Chicken Satay Salad

Grapefruit Chicken Satay Salad 

2 organic pink or ruby-red grapefruits
1 pound organic skinless boneless chicken breasts or tenders
1 teaspoon organic dry mustard
1 teaspoon organic garlic powder
1 teaspoon organic ground cinnamon
1 teaspoon organic ground coriander
1 teaspoon organic ground ginger
1 teaspoon organic ground black pepper
1/2 teaspoon sea salt
1/4 cup organic peanut butter
2 tablespoon organic reduced-sodium soy sauce
1 teaspoon organic sugar
1/4 teaspoon hot sauce
8 cups organic romain lettuce


1. Remove the peel and white pith from grapefruits. Cut the grapefruit into pieces and put in a bowl. Then squeeze any remaining fruit to get some juice. Keep the fruit and juice separate.

2. Preheat your oven to 350 degrees and 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 pan in a single layer. Broil the chicken until cooked through, for at least 5 minutes.

4. While the chicken is cooking, mix peanut butter, soy sauce, sugar and hot sauce into the grapefruit juice until smooth. Add the cooked chicken and lettuce; toss to combine. Let sit for 5 minutes to make sure everything is coated then serve.
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