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LOCATION: Recipes >> Asian >> Thai Chicken Salad 01

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Thai Pomelo And Chicken Salad

1 pomelo or grapefruit
1 whole cooked chicken breast, shredded
1 teaspoon chopped red chili (or to taste)
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar
1 lime, juiced
1 head leaf lettuce (for garnish)
1 tablespoon chopped fresh coriander
2 tablespoons crisp fried shallot flakes
1/4 cup chopped roasted peanuts
6 shallots, thinly sliced
1 cup vegetable oil

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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