THAI PEANUT, GRAPEFRUIT & CHICKEN SALAD
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.
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.