THAI PEANUT, GRAPE­FRUIT AND CHICKEN SALAD

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

Canadian Living - Best of Chicken - - Contents -

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.

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