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.
Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet
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.
Broil the chicken until cooked through, about 5 minutes.
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.
12 g fat
( 2 g sat , 1 g mono
63 mg cholesterol; 24 g carbohydrates; 30 g protein; 6 g fiber; 641 mg sodium; 730 mg potassium. Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (120% dv), Folate (45% dv), Potassium (21% dv), Iron (20% dv) Carbohydrate Servings: 1 Exchanges: 1 fruit, 1 vegetable, 3 very lean meat, 2 fat