Thai Pomelo-And-Chicken Salad

1 hours Prep: 20 minutes Cook: 30 minutes

345 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	each	grapefruit
1	whole	chicken breast	cooked
1	tablespoon	fish sauce	nam pla
1	teaspoon	sugar
1	small	lime	juiced
1	tablespoon	coriander	chopped
2	tablespoons	shallot	flakes
6	each	shallots	sliced
1	cup	vegetable oil

Directions

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.

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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 345 95% of calories from fat

	% Daily Value*
Total Fat 36.0g	56%
Saturated Fat 5.0g	24%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 182mg	8%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 1.0g	1%

Vitamin A	7%		Vitamin C	20%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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