Thai Pomelo Salad with Shrimp and Chicken

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Bright, juicy pomelo segments are tossed with herbs, crispy shallots, and a tangy-sweet lime dressing in this refreshing Thai salad. The contrast between the sweet pomelo, salty fish sauce, and toasted nuts makes every bite pop. Serve as a light starter or pair with jasmine rice for a satisfying meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 2.5 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 14 gSugar
• 24 gProtein
• 780 mgSodium
• 420 mgPotassium
• 70 mgCalcium
• 2.5 mgIron
• 45 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Salad

• 2 cups pomelo segments (about 1 small pomelo), membrane removed
• 150 g (5 oz) poached chicken breast, shredded
• 120 g (4 oz) medium shrimp, peeled and boiled
• 1/4 cup roasted cashews, roughly chopped
• 2 tablespoons fried shallots
• 2 tablespoons fried garlic
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 Thai red chilies, thinly sliced
• 1 tablespoon toasted coconut flakes (optional)

For the Dressing

• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar, grated
• 1 teaspoon tamarind paste
• 1 garlic clove, minced
• 1 small Thai chili, pounded

Directions

1. Prepare the pomelo by cutting off the top and bottom, removing the peel and pith, then carefully separating the segments and removing the tough membrane to keep the juice-filled sacs intact.
2. Bring a small pot of water to a boil, add the shrimp and cook for 2 minutes until pink. Drain, cool, and slice in half lengthwise. Set aside.
3. In a small bowl, whisk together lime juice, fish sauce, palm sugar, tamarind paste, minced garlic, and pounded chili until the sugar dissolves. Taste and adjust the balance of sour, salty, and sweet.
4. In a large mixing bowl, gently combine the pomelo segments, shredded chicken, and shrimp. Add the cilantro, mint, sliced chilies, and half of the fried shallots and garlic.
5. Pour the dressing over the salad and toss very gently to coat without breaking up the pomelo sacs.
6. Transfer to a serving plate, top with roasted cashews, the remaining fried shallots and garlic, and toasted coconut if using. Serve immediately with extra dressing on the side.

Cook’s Notes

• Choose a pomelo that feels heavy for its size; the brighter and tighter the skin, the juicier the flesh inside.
• For the best texture, gently tear the pomelo segments apart with your fingers rather than using a knife, which can rupture the juice-filled sacs.
• To poach chicken, simmer breast fillets in lightly salted water for 12 minutes, then shock in ice water to keep them tender and easy to shred.
• Make the dressing up to 3 days ahead and store it in the fridge; the flavors meld beautifully overnight.
• Always toss the salad just before serving to keep the herbs vibrant and the pomelo juicy.

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