Pomelo salad with roast chicken

Some of the ladies in a recent gardening group potluck lunch asked for the recipe for a pomelo salad I made. I normally include either roast duck or turkey in the salad, but this time I used roast chicken instead, and it tasted just as good. I also added in some Thai basil which added its distinctive character as well. You can really just about add any of your favourite vegetables to the salad, like chopped up and julienned cabbage, snake beans, jicama or carrots. Just make more of the dressing.



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.