Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

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.

INGRIDIENT

½ cup fresh lime juice

1 ½ 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 ½ cups shredded coconut meat, unsweetened

6 shallots, thinly sliced

1 teaspoon chopped red chile pepper

½ cup fresh mint leaves

1 ½ tablespoons finely chopped fresh cilantro

1 head iceberg lettuce, shredded

DIRECTION

Step: 1

Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.

Step: 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.

Step: 3

Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.

NUTRITION FACT

Per Serving: 364 calories; protein 30.3g; carbohydrates 25.7g; fat 16.9g; cholesterol 108.2mg; sodium 409.8mg.

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