This vibrant Thai salad offers a delightful balance of sweet, sour, and savory flavors. It features the unique, mild sweetness of pomelo (or ruby grapefruit) paired with tender, hand-shredded chicken breast. The dressing is a simple yet potent mix of fish sauce, lime juice, sugar, and red chili, providing an authentic Southeast Asian kick. Crisp fried shallots and roasted peanuts add essential texture and nuttiness. It is light enough for a summer lunch or a healthy side dish, yet substantial enough to satisfy. Perfect for entertaining or a quick weeknight meal, this salad comes together quickly with fresh, accessible ingredients.
Thai Pomelo-And-Chicken Salad
Description
This vibrant Thai salad offers a delightful balance of sweet, sour, and savory flavors. It features the unique, mild sweetness of pomelo (or ruby grapefruit) paired with tender, hand-shredded chicken breast. The dressing is a simple yet potent mix of fish sauce, lime juice, sugar, and red chili, providing an authentic Southeast Asian kick. Crisp fried shallots and roasted peanuts add essential texture and nuttiness. It is light enough for a summer lunch or a healthy side dish, yet substantial enough to satisfy. Perfect for entertaining or a quick weeknight meal, this salad comes together quickly with fresh, accessible ingredients.Ingredients
Directions
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Peel the pomelo (or grapefruit) carefully, removing all white pith. Separate the fruit into individual segments, removing any membranes. Gently flake the flesh into bite-sized pieces. If using grapefruit, drain any excess juice. Chill the fruit segments.
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Hand-shred the cooked chicken breast into thin, bite-sized strips.
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In a small bowl, whisk together 1 tablespoon fish sauce, 1 teaspoon sugar, 1 teaspoon chopped red chili (or to taste), and the juice of 1 small lime until the sugar dissolves.
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In a large salad bowl, combine the flaked pomelo segments and shredded chicken.
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Pour the dressing over the chicken and fruit mixture. Toss gently to coat everything evenly.
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Arrange large leaves of leaf lettuce on a serving platter or individual plates.
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Spoon the salad onto the lettuce beds.
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Garnish with 1 tablespoon chopped fresh coriander, 2 tablespoons chopped roasted peanuts, and 2 teaspoons of Crisp Fried Shallot Flakes.
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To make Crisp Fried Shallot Flakes: Thinly slice 6 shallots, ensuring uniform thickness. Heat 1 cup vegetable oil in a pan over medium heat.
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Add the shallots and fry slowly, stirring frequently, until browned and crisp, about 5 to 10 minutes. Ensure all moisture is cooked out.
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Drain the fried shallots on paper towels to remove excess oil.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 72.4kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.4g2%
- Cholesterol 31.9mg11%
- Sodium 28.0mg2%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 0.1g1%
- Sugars 1.8g
- Protein 11.8g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
