This chicken pomelo salad is just another example of the various cooking techniques and innovations that are being performed with the 21st century cooking. This mix of the tangy-sweet taste of pomelo combined with the tasty meat of grilled chicken breasts is an exotic delight that you should not miss. Be sure to try this salad recipe and you will truly love it.
Ingredients:
3 Tbsp shredded coconut
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves
2 Tbsp freshly squeezed lime juice
1 ½ Tbsp fish sauce
1 ½ Tbsp sugar
2 cup pomelo, peeled and cut into chunks
1 cup Magnolia Chicken Station, Chicken Breast Fillet, boiled and cut into ½ inch cubes
2 Tbsp roasted peanuts, coarsely chopped
1 tsp coarsely chopped shallots
1 Tbsp fresh cilantro, chopped
6 pc romaine or iceberg lettuce leaves
Procedure:
Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.
In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.
Makes 3 – 4 servings.
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