Thai Pomelo-And-Chicken Salad

6 Servings

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Thai Pomelo-And-Chicken Salad Ingredients

1 Pomelo; -=OR=-	1 Head of leaf lettuce
1 -Grapefruit (sweet ruby red)	1 tb Chopped fresh coriander
1 Whole cooked chicken breast	2 tb Crisp Fried Shallot Flakes
1 ts Chopped red chili	1/4 c Chopped roasted peanuts
1 tb Fish sauce (nam pla)	CRISP FRIED SHALLOT FLAKES
1 ts Sugar	6 Shallots; thinly sliced
1 sm Lime; juiced	1 c Vegetable oil

Instructions for Thai Pomelo-And-Chicken Salad

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized