Salad Recipe – Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

This is my combination of 'Thai Yam Som-O' and a marinated-shrimp and coconut salad I had at Bellagio's. If pomelo is available in your area, use it in place of the grapefruit.

Ingredients

• ½ cup fresh lime juice
• 1 ½ tablespoons fish sauce
• 2 teaspoons white sugar
• 2 cloves garlic, crushed
• 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
• 6 shallots, thinly sliced
• 1 teaspoon chopped red chile pepper
• ½ cup fresh mint leaves
• 1 ½ tablespoons finely chopped fresh cilantro
• 1 head iceberg lettuce, shredded

Cooking Directions

1. Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
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.
3. Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.

Nutrition Facts

• calories363.7
• carbohydrateContent25.7 g
• cholesterolContent108.2 mg
• fatContent16.9 g
• fiberContent5.9 g
• proteinContent30.3 g
• saturatedFatContent13.7 g
• sodiumContent409.8 mg
• sugarContent10.5 g