Thai Pomelo-And-Chicken Salad
Submitted by lworthbest
Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis is the kind of salad that makes you forget about boring lunch routines. Pomelo (or grapefruit if you can’t find pomelo) provides juicy, citrusy bursts that contrast beautifully with savory shredded chicken. The dressing is classic Thai: fish sauce for umami, lime juice for tang, sugar for balance, and fresh red chili for heat.
Crispy fried shallots scattered on top add crunch and sweet onion flavor. They’re worth making from scratch since they keep for weeks and elevate everything they touch.
Serve this on lettuce with peanuts and fresh cilantro for a light but satisfying meal.
Pro Tips
- Use pomelo if you can find it (sweeter and less bitter than grapefruit), otherwise pink grapefruit works
- Remove all the membranes from citrus segments so you’re left with just tender flesh
- Slice shallots uniformly thin so they fry evenly without burning
- Fry shallots slowly over medium heat until all moisture evaporates and they’re crisp
- Toss the salad just before serving so the crispy shallots don’t get soggy
Ingredients
Directions
PEEL AND SEPARATE pomelo segments.
Remove and discard membranes.
Gently flake the flesh.
If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken.
Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture.
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices.
Be sure they are all the same thinness to ensure even cooking.
Heat a pan with the vegetable oil over medium heat.
Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes.
The moisture in the shallots should be completely cooked out.
Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks.
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