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 tablespoon 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)

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Cooking Directions

Step 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.

Step 2

Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil.

Step 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.

Step 4

Broil the chicken until cooked through, about 5 minutes.

Step 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.