Thai Pomelo-and-chicken Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Meats, Seafood, Vegetables | Thai | Fruits/nuts, Poultry, Salads | 6 | Servings |
INGREDIENTS
| 1 | Grapefruit sweet ruby | |
| red | ||
| 1 | Whole cooked chicken breast | |
| hand-shredded | ||
| 1 | t | Chopped red chili |
| or to taste | ||
| 1 | T | Fish sauce, nam pla |
| 1 | t | Sugar |
| 1 | Lime, juiced | |
| 1 | Head of leaf lettuce | |
| for garnish | ||
| 1 | T | Chopped fresh coriander |
| 2 | T | Crisp Fried Shallot Flakes |
| Instructions follow – | ||
| 1/4 | c | Chopped roasted peanuts |
| 6 | Shallots, thinly sliced | |
| 1 | c | Vegetable oil |
INSTRUCTIONS
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. 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. 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. 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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 745
Calories From Fat: 370
Total Fat: 42g
Cholesterol: 48.9mg
Sodium: 98.9mg
Potassium: 1550.3mg
Carbohydrates: 69.5g
Fiber: 1g
Sugar: 1.2g
Protein: 29.5g