THAI PEANUT, GRAPEFRUIT AND CHICKEN SALAD

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

Dressing 2

2 tbsp

2 tbsp 2 tbsp 1 tbsp 2

1 tsp 1 tsp Salad 1 grapefruit smooth peanut butter, preferably natural vegetable oil chopped fresh mint liquid honey cloves garlic, finely grated or pressed fish sauce soy sauce

deli rotisserie chicken

(about 900 g)

6 cups baby kale

½ cup chopped peanuts, toasted

6 to 8 whole mint leaves, torn Dressing Slice top and bottom off each grapefruit; cut down sides to remove peel 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. (Make-ahead: Cover and refrigerate for up to 24 hours.)

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, 1 tbsp at a time, if necessary, 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.