Thai Shrimp, Chicken, Grapefruit, and Coconut Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my combination of 'Thai Yam Som-O' and a marinated-shrimp and coconut salad I had at Bellagio's. If pomelo is available in your area, use it in place of the grapefruit. Ingredients:
1/2 cup fresh lime juice |
1 1/2 tablespoons fish sauce |
2 teaspoons white sugar |
2 cloves garlic, crushed |
1 red grapefruit, peeled and sectioned |
2 cups shelled cooked tiny shrimp, thawed if frozen |
2 cups shredded precooked chicken breast meat |
1 1/2 cups shredded coconut meat, unsweetened |
6 shallots, thinly sliced |
1 teaspoon chopped red chile pepper |
1/2 cup fresh mint leaves |
1 1/2 tablespoons finely chopped fresh cilantro |
1 head iceberg lettuce, shredded |
Directions:
1. Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
2. Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
3. Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
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