Yam Som-O (Thai Pomelo-Chicken Salad)
Submitted by SarahLei
Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minThis bright, refreshing salad brings bold Thai flavors to your table.
Tangy pomelo or grapefruit segments get flaked into a bowl with hand-shredded chicken and cooked shrimp, then dressed in a punchy mix of fish sauce, lime juice, sugar, and minced red chile. Crisp lettuce forms the base while roasted peanuts and fried shallot flakes add crunch on top.
Each forkful delivers sweet citrus, savory seafood, nutty richness, and a chile kick that wakes up your palate.
Chef Tips
- Remove all membranes from pomelo or grapefruit for tender, juicy segments
- Hand-shred chicken instead of chopping to create delicate strands that absorb dressing
- Chill the fruit before mixing to keep the salad refreshing and crisp
- Toss ingredients just before serving so lettuce stays crunchy and dressing coats evenly
Ingredients
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.
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