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.
Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
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.
Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
Per Serving: 364 calories; protein 30.3g; carbohydrates 25.7g; fat 16.9g; cholesterol 108.2mg; sodium 409.8mg.