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Yam Som-O (Thai Pomelo-Chicken Salad)

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Submitted by SarahLei

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 1
EACH EACH GRAPEFRUIT *
1 1
SMALL SMALL CHICKEN BREASTS
cooked *
1 237
CUP ML SHRIMP
cooked *
1 5
TEASPOON ML RED HOT CHILI PEPPER, DRIED
chopped
1 ½ 23
TABLESPOONS ML FISH SAUCE
1 ½ 7.5
TEASPOONS ML SUGAR
1 ½ 23
TABLESPOONS ML CORIANDER
6 6
EACH EACH SHALLOTS
sliced *
1 237
CUP ML VEGETABLE OIL

Directions

Peel and separate pomelo or grapefruit into segments.

Remove the membranes.

Seed. Gently flake the flesh apart into a bowl. Chill.

Hand shred the chicken.

Add chicken and shrimp to pomelo.

In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.

Arrange the lettuce on a serving platter.

Put the fruit mixture over the lettuce.

Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 506 98% from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 408mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 3%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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