Thai Pomelo-And-Chicken Salad
A refreshing Thai salad of sweet pomelo segments and hand-shredded chicken tossed with fish sauce, lime, chili, and toasted coconut. Bright, crunchy, and bursting with Southeast Asian flavors.
Ingredients
- 1pomelo, -=OR=-
- 1-grapefruit, sweet ruby red
- 1whole cooked chicken breast
- hand-shredded 1 ts chopped red chili
- (or to taste) 1 tb fish sauce, nam pla
- 1tspsugar
- 1smalllime, juiced
- 1headof leaf lettuce
- (for garnish) 1 tb chopped fresh coriander
- 2tbspcrisp fried shallot flakes
- (instructions follow) - 1/4 c chopped roasted peanuts
- crisp fried shallot flakes------------------------- 6 shallots, thinly sliced
- 1cupvegetable oil
Directions
- 1
Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit. PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently flake the flesh.
- 2
If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture.
- 3
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices.
- 4
Be sure they are all the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes.
- 5
The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks.