Thai Peanut, Grapefruit and Chicken Salad Thai Peanut, Grapefruit and Chicken Salad

Thai Peanut, Grapefruit and Chicken Salad | Food styling by Michael Elliott | Prop styling by Madeleine Johari Image by: Angus Fergusson

Rotisserie chicken is the ultimate weeknight cheat. It shreds beautifully into this salad and soaks up the nutty citrus dressing. 

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings




Dressing: Slice top and bottom off each grapefruit; cut down sides to remove peel and pith. Working over small bowl, cut between membranes to release segments. Squeeze membranes to release all remaining juice. Remove segments from juice; set both aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In small bowl, whisk together 1/4 cup of the grapefruit juice, the peanut butter, oil, mint, honey, garlic, fish sauce and soy sauce. Add more grapefruit juice, 1 tbsp at a time, if necessary, until desired consistency.

Salad: Remove and discard skin from chicken. Remove meat from bones and shred; place in large bowl. Add kale; drizzle with dressing, tossing to coat. Arrange on platter; garnish with grapefruit segments, peanuts and mint.

Tip from The Test Kitchen: Little-known chicken "oysters" are two small rounds of amazingly tender dark meat found on either side of the backbone of chicken and other fowl. On rotisserie chickens, they slide out especially easily and become a secret treat for the cook!

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 673 mg
  • Sugars 15 g
  • Protein 44 g
  • Calories 539
  • Total fat 31 g
  • Potassium 1201 mg
  • Cholesterol 152 mg
  • Saturated fat 5 g
  • Total carbohydrate 29 g


  • Iron 25
  • Folate 93
  • Calcium 19
  • Vitamin A 105
  • Vitamin C 272
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Lunch & Dinner

Thai Peanut, Grapefruit and Chicken Salad