Nutari
Cambodian Pomelo Salad with Shredded Chicken
Zesty pomelo segments tossed with shredded chicken, dried shrimp, toasted coconut, and a tangy lime-fish sauce dressing for bright, complex flavors.
340kcal
46gProtein
20gCarbs
10gFat
4gFibre
Ingredients
- 250g cooked chicken breast, shredded
- 500g pomelo segments (or grapefruit)
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar
- 20g dried shrimp, minced
- 30g toasted coconut flakes
- 2 red chilies, sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- fresh mint and cilantro
Method
- Whisk together fish sauce, lime juice, palm sugar, garlic, and sliced chilies for dressing.
- Heat oil in a small pan and warm dried shrimp for 1 minute; set aside.
- In a large bowl, gently toss pomelo segments, shredded chicken (cooked through, no longer pink, 74°C/165°F), and half the dressing.
- Top with toasted coconut flakes, warmed dried shrimp, mint, and cilantro.
- Serve remaining dressing on the side and drizzle to taste.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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