Grapefruit Chicken Satay Salad/pliage serviettes restaurant

Ingredients:

2 large pink or ruby-red grape fruits/recettes truffes noires

1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips

1 teaspoon dry mustard1 teaspoon garlic powder

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon freshly ground pepper

1/2 teaspoon salt/ recettes avec truffes noires

1/4 cup smooth natural peanut butter

2 tablespoons reduced-sodium soy sauce1 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)

PREPARATION:

With a sharp knife, remove the peel and white pith from grape fruits 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 with foil.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.