Makes 4 servings
This warm chicken salad is always a hit year-round. Roasted peanut oil gives the vinaigrette its outstanding aroma and flavor. You'll find it with the oils in gourmet shops and some supermarkets.
For the chicken
1 tablespoon roasted peanut oil
16 ounces boneless, skinless chicken breast halves
Dash freshly ground black pepper, or to taste
For the vinaigrette
½ cup fresh grapefruit juice
2 tablespoons roasted peanut oil
½ teaspoon pepper, or to taste
To complete the recipe
8 cups romaine lettuce torn into 2-inch pieces (1 medium-size head)
1 seedless red grapefruit, peeled, halved vertically, and cut into ¼-inch slices
1 red bell pepper, cut into 2-inch by ¼-inch strips
¼ cup coarsely chopped dry-roasted, unsalted peanuts
Freshly ground pepper and sprigs of fresh cilantro for garnish
Heat a stovetop grill over high heat. Brush one side of each chicken breast with the peanut oil. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for 5 more minutes, or until the chicken is lightly browned and cooked through at the thickest points. (Or cook the chicken on an outdoor grill.)
Transfer the chicken to a plate, sprinkle with pepper, and cover to keep warm.
Meanwhile, in a small bowl or measuring cup, whisk together the vinaigrette ingredients. Taste and adjust the seasoning.
In a large salad bowl, toss the greens with ¼ cup of the vinaigrette. Divide between 4 large salad bowls or plates.
Slice the chicken into ½-inch diagonal strips; arrange atop the greens. Surround the chicken with the grapefruit slices and red pepper strips; drizzle with the remaining vinaigrette. Garnish and serve immediately while the chicken is warm.