
Pomelo salad with roast chicken
Ingredients:
- 1 cup roast chicken meat, shredded
- 1 cup pomelo chunks (can be substituted with grapefruit)
- 1 cup roughly chopped coriander and mint (other salad leaves can be added or substituted, depending on your preference)
- 3 - 4 stalks of finely chopped lemongrass (use only the tender inner leaves)
- 3 - 4 shallots, finely sliced
- 2 tablespoons dried shrimp, toasted and chopped roughly
- 2 tablespoons cashewnuts or peanuts, toasted and chopped roughly
For the dressing:
- Juice of 2 limes
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar, dissolved in hot water (can be substituted with brown sugar or honey)
- 1 chilli, chopped finely (more can be added, or omitted entirely, to taste)
- A dash of peanut oil
Method:
Make the dressing, and adjust accordingly to taste.
Assemble the salad ingredients, adding the dried shrimp and nuts at the last minute so they retain their crunch.
Toss with dressing and serve immediately.