Grapefruit Chicken Satay Salad

This tossed salad borrows the basic flavors of Thai satay and turns them into a rich and satisfying entree salad.

INGREDIENTS:
2 large  pink or ruby-red grapefruits
1 pound  boneless skinless chicken breasts, cut into 1/4-inch-thick strips
1 teaspoon  dry mustard
1 teaspoon  garlic powder
1 teaspoon  ground cinnamon
1 teaspoon  ground coriander
1 teaspoon  ground ginger
1 teaspoon  freshly ground pepper
1/2 teaspoon  salt
1/4 cup  smooth natural peanut butter
2 tablespoons  reduced-sodium soy sauce
1 teaspoon  sugar
1/4 teaspoon  hot sauce, or to taste
8 cups  roughly chopped romaine lettuce, (about 2 hearts)
1 cup  sliced radishes, (about 8 radishes)

DIRECTIONS:
1. With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.
2. Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil.
3. Toss chicken, dry mustard, garlic powder, cinnamon, coriander, ginger, pepper and salt in a large bowl until the chicken is well coated. Place on the prepared pan in a single layer.
4. Broil the chicken until cooked through, about 5 minutes.
5. Meanwhile, whisk peanut butter, soy sauce, sugar and hot sauce into the reserved grapefruit juice until smooth. Add the cooked chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.