Ingredients
2 Florida grapefruit, peeled and segmented
(reserve 2 tbsp fresh grapefruit juice)
1 Tbsp Florida honey
½ cup Florida peanuts, toasted and chopped
4 cups Florida hydroponic lettuce
1 large Florida sweet bell pepper, diced small
1 Tbsp all-purpose seasoning (such as Everglades)
1 Tbsp fresh garlic, chopped fine
1 Tbsp peanut butter
1 Tbsp low-sodium soy sauce
2 Tbsp vegetable oil
3 cups cooked chicken, pulled
2 Tbsp fresh mint, chopped
Sea salt and fresh ground pepper, to taste
Preparation
In a small mixing bowl, combine the grapefruit juice, honey, seasoning blend, garlic, peanut butter, soy sauce and vegetable oil. Whisk ingredients until blended. Taste and adjust seasoning with sea salt and fresh ground pepper. Add the cooked chicken, sweet peppers and mint. Toss ingredients to coat. Serve the chicken salad evenly over a bed of hydroponic lettuce. Garnish with grapefruit segments and peanuts. Serve cold.