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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Tomato Salad


* 1 package organic cherry tomatoes
* 1 tablespoon olive oil
* 3 cloves minced organic garlic
* 1/2 chopped organic onion
* 2 tablespoons white balsamic vinegar
* 1 table spoon organic sweet basil
* 1/4 teaspoon organic sea salt
* 1/4 tablespoon organic fresh ground black pepper
* 1 tablespoon organic dried parsley


Cut the cherry tomatoes in half or thirds if they are big enough. Make sure the tomatoes are not too ripe, that can get messy. In a large bowl, combine the tomatoes, garlic, onion, parsley, olive oil, basil, salt, and pepper. Allow the mixture to sit for 10 minutes in the refrigerator. Then add the vinegar. Not too much to start because you want the mixture to not be very watery. Add the remaining vinegar to the mixture about 15 minutes before you are ready to serve. You can also chop up fresh mozzarella to add to the salad when you are ready to serve. This salad can also double as bruschetta.

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Potato, Chive & Dill Salad


* 1 pound organic red potatoes, large diced
* 1 1/2 tablespoons organic apple cider vinegar
* 1/4 cup organic mayonnaise or canola mayonnaise
* 1 tablespoon yellow deli mustard
* 1 tablespoon organic dried chives
* 1 tablespoon organic dried dill
* 1 tablespoon organic garlic powder
* 1/2 cup chopped organic red onion
* 1 teaspoon organic dried parsley
* 1/2 cup chopped organic celery
* 1 teaspoon organic sea salt
* 1/2 teaspoon freshly ground black pepper


Cut potatoes in large pieces then place potatoes into a large heavy-bottomed pot. Cover with cold water and place over high heat with a pinch of sea salt and organic olive oil in the water. Cover the pot and bring to a boil. Once water is boiling put potatoes in pot without cover on, still on high heat. Let potatoes boil while you chop the onions and celery.
Put the celery, onions and spices in a bowl that has a lid. Check potatoes periodically to make sure they don’t over cook. Once they are soft remove from pot and drain. Mix potatoes with onions, celery and spices. Next mix in the vinegar. Then add the mayonnaise and mustard do not mix but put the lid on the bowl and shake until everything completely mixed. Put the finished salad in the refrigerator for at least an hour to make sure it cools.

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