Chicken, Prawn, and Grapefruit Salad

(pic : thaimenu)

Ingredients :

1 small pink or yellow grapefruit
6 medium cooked prawns
half small green mango (about 100 gr)
2 egg tomatoes
1 orange, peeled and segmented
125 gr cooked chicken, shredded or cut into bite-sized pieces
4 spring onions, sliced
2 cloves garlic, sliced
2 tbsp coarsely chopped fresh coriander
1 tbsp desiccated coconut
lettuce leaves, for serving
1 tbsp roasted, unsalted peanuts, finely chopped
2 tsp dried shrimp, finely chopped
Dressing
2 tsp soft brown sugar
1 and half tbsp fish sauce
quarter cup lime juice
2 tsp chili sauce


How To Make :

1. Peel the grapefruit, discarding any white pith, and then cut the fruit into thin segments. Peel the prawns, removing the tails; devein.

2. Peel the mango and cut it into long, fine strips. Chop the tomatoes into bite-size pieces.

3. Combine the mango, grapefruit, prawns, tomatoes, orange segments, chicken, onions, garlic, coriander, and coconut in a medium bowl.

4. To make dressing, combine the sugar, fish sauce, lime juice, and chili sauce in a small jug and whisk until the sugar has dissolved. Pour the dressing over the salad and toss gently. Serve the salad on a bed of lettuce leaves and sprinkle peanuts and dried shrimp over the top.

Note :
For this recipe, pan-fry a chicken breast in a little oil, until tender. Or, use leftover chicken.

Source : Asia Books