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Poultry: Chicken & Grapefruit Salad -- w

Source of Recipe

AHA Meals in Minutes Cookbook 2000
Chicken & Grapefruit Salad -- w
Serves: 4

Salad:
4 boneless skinless chicken breast halves (about 4-oz. each) all visible fat removed
vegetable oil spray
1 T. light soy sauce
8 c. mixed salad greens (about 8-oz.)
1 c. fresh grapefruit sections
1/2 c. thinly sliced red onion (about 2-oz.)
2 c. alfalfa sprouts (4-oz.)

Dressing:
2/3 c. fresh grapefruit juice
1 T. + 1-1/2 tsp. honey
2 tsp. cider vinegar
1/2 tsp. crushed red pepper flakes

Rinse chicken and pat dry with paper towels. Heat a large nonstick skillet over high heat until very hot. Remove from heat and spray with vegetable spray. Reduce heat to medium-high and cook chicken for 3 minutes. Brush tops with half the soy sauce , turn and cook for 4 minutes or until cooked through. Brush tops with remaining soy sauce and set aside on a plate to cool slightly.

Meanwhile, arrange 2 c. mixed salad greens on each of 4 plates. Top each with grapefruit and red onion. Place 1/2 c. alfalfa sprouts in center of each salad.

Cut chicken into thin strips and arrange on sprouts. In a small bowl, whisk together dressing ingredients until well blended. Spoon over salads.

One serving equals: 222 calories…29 gm protein…10 gm carbohydrate…73 mg cholesterol…3 gm fat (1 gm saturated)…2 gm fiber…169 mg sodium +++WWP: 4