THAI PEANUT, GRAPE­FRUIT & CHICKEN SALAD

Canadian Living - - Fresh Salads -

Dress­ing Slice top and bot­tom off each grape­fruit; cut down sides to re­move zest and pith. Work­ing over small bowl, cut be­tween mem­branes to re­lease seg­ments. Squeeze mem­branes to re­lease all re­main­ing juice. Re­move seg­ments from juice; set both aside.

In small bowl, whisk to­gether ¼ cup of the grape­fruit juice, the peanut but­ter, oil, mint, honey, gar­lic, fish sauce and soy sauce. Add more grape­fruit juice if nec­es­sary, 1 tbsp at a time, un­til de­sired con­sis­tency.

Salad Re­move and dis­card skin from chicken. Re­move meat from bones and shred; place in large bowl. Add kale; driz­zle with dress­ing, toss­ing to coat. Ar­range on plat­ter; gar­nish with grape­fruit seg­ments, peanuts and mint.

PER SERV­ING

about 539 cal, 44 g pro, 31 g to­tal fat (5 g sat. fat), 29 g carb (7 g di­etary fi­bre, 15 g sugar), 152 mg chol, 673 mg sodium, 1,201 mg po­tas­sium. % RDI: 19% cal­cium, 25% iron, 105% vit A, 272% vit C, 93% fo­late.

MAKES 4 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 30 MIN­UTES

TEST KITCHEN TIP

Lit­tle-known chicken “oys­ters” are the two small rounds of amaz­ingly ten­der dark meat found on ei­ther side of the back­bone of chicken and other fowl.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.