Chicken and Grapefruit Salad

• 1 teaspoon canola or corn oil
• 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
• 1 tablespoon soy sauce (lowest sodium available)
• 8 cups mixed salad greens
• 1 cup grapefruit sections
• 1/2 cup thinly sliced red onion (about 2 ounces)
• 2/3 cup grapefruit juice
• 1 1/2 tablespoons honey
• 2 teaspoons cider vinegar
• 1/2 teaspoon crushed red pepper flakes

1. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
2. Cook the chicken for 3 minutes.
3. Brush the tops with half the soy sauce.
4. Turn over.
5. Cook for 4 minutes, or until the chicken is no longer pink in the center.
6. Using a clean brush, brush the tops with the remaining soy sauce.
7. Transfer to a plate and let cool slightly.
8. Meanwhile, arrange the salad greens on plates.
9. Top each serving with the grapefruit and onion.
10. Cut the chicken into thin strips.
11. Arrange on the salads.
12. In a small bowl, whisk together the dressing ingredients.
13. Spoon over the salads.
14. (Per Serving)
15. Calories: 221
16. Total Fat: 3.0g
17. Saturated: 0.5g
18. Trans: 0.0g
19. Polyunsaturated: 1.0g
20. Monounsaturated: 1.0g
21. Cholesterol: 66mg
22. Sodium: 201mg
23. Carbohydrates: 20g
24. Fiber: 3g
25. Sugars: 16g
26. Protein: 30g
27. Dietary Exchanges
28. 1 Fruit
29. 1 Vegetable
30. 3 Very Lean Meat

corn oil, chicken, soy sauce, mixed salad greens, sections, red onion, grapefruit juice, honey, cider vinegar, red pepper

Taken from www.epicurious.com/recipes/food/views/chicken-and-grapefruit-salad-375645 (may not work)