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