Curried Chicken and Grapefruit Salad

Recipe by: Better Homes and Gardens Low Calorie Low Fat Recipes pg 39

4 Points per Serving

4 large skinless boneless chicken breast halves (about 1 pound total)

1/2 t. curry powder

1 clove garlic, minced

cooking oil or nonstick cooking spray

1 large grapefruit

grapefruit juice

1 T. salad oil

1 T. Dijon-style mustard

1 T. honey

6 c. torn spinach leaves

2 large green onions, sliced (1/4 cup)

1/8 t. pepper

Rinse chicken; pat dry. Combine curry powder and garlic, sprinkle onto both sides of chicken, pressing into surface. Lightly coat a nonstick skillet with cooking oil or nonstick cooking spray. Heat skillet over medium-high heat till hot. cook chicken in skilet for 8-10 minutes or till chicken is no longer pink, turning once. Transfer to a clean cutting board; keep warm.

For Dressing, peel grapefruit. Section and seed over a medium bowl, catching any juices in the bowl. Add enough additional grapefruit juice to equal 3 T. Combine grapefruit juice, salad oil, mustard, honey and 1/8 t. pepper in a screw-top jar. cover and shake well.

To serve, slice chicken across the grain into 1/2 inch wide strips. Divide spinach among four dinner plates. Arrange chicken and grapefruit sections atop spinach. Drizzle each serving with dressing and sprinkle with green onion.

Makes 4 servings

Nutrition facts per serving 217 cal., 7 g total fat (1 g sat. fat), 109 mg calcium, 215 mg sodium, 14 g carbo., 3 g fiber, 25 g pro.

Food exchanges 1/2 fruit, 1/2 vegetable, 3 meat