2 Florida grapefruit, peeled and segmented (reserve 2 tablespoons fresh grapefruit juice)
1 tablespoon Florida honey
½ cup Florida peanuts, toasted and chopped
4 cups Florida hydroponic lettuce
1 large Florida sweet bell pepper, diced small
1 tablespoon all-purpose seasoning (such as Everglades)
1 tablespoon fresh garlic, chopped fine
1 tablespoon peanut butter
1 tablespoon low-sodium soy sauce
2 tablespoons vegetable oil
3 cups cooked chicken, pulled
2 tablespoons fresh mint, chopped
Sea salt and fresh ground pepper, to taste
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.
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