Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

Fish sauce, lime juice, garlic, and sugar make a dressing for a salad featuring shrimp, chicken, grapefruit, and coconut. If pomelo is available in your area, use it in place of the grapefruit.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 364 Calories

Ingredients

• 2 teaspoons white sugar
• ½ cup fresh lime juice
• 2 cloves garlic, crushed
• 1 ½ tablespoons fish sauce
• 1 head iceberg lettuce, shredded
• ½ cup fresh mint leaves
• 6 shallots, thinly sliced
• 1 red grapefruit, peeled and sectioned
• 2 cups shelled cooked tiny shrimp, thawed if frozen
• 2 cups shredded precooked chicken breast meat
• 1 ½ cups shredded coconut meat, unsweetened
• 1 teaspoon chopped red chile pepper
• 1 ½ tablespoons finely chopped fresh cilantro

Recipe Instructions

Step 1

Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.

Step 2

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.

Step 3

Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.