Chicken & Pummelo Salad
Pummelo is a staple in many cuisines, including Thailand’s delicious dishes. This salad is based on a traditional Thai recipe that blends the sweet-tart flavor of Limoneira® pummelo with crunchy nuts, cabbage, and cooked chicken in a nutritious salad. It’s an excellent main dish, or a substantial side salad to a bowl of soup.
- 1 chicken breast
- 1/2 lemon zest & juice
- Salt to taste
- 2 Limoneira® pummelos
- 1/2 cup shallots sliced thinly
- 1 cup vegetable oil
- 1/3 cup peanuts
- 1/2 cup coriander chopped
- 1/2 cup mint leaves chopped
- 3 Thai Bird’s eye chilis chopped
- 1/4 cup sesame seeds toasted
- 4 Limoneira® limes sliced Thai-style
- 1/4 cup coconut milk
- 2 lemongrass stalks
- 4 tablespoons fresh ginger grated
- 1 teaspoon Thai red curry paste to taste
- 1/4 cup Thai fish sauce to taste
- 2 tablespoons Limoneira® lime juice
Add the chicken breast to a skillet with a tall lip, along with the lemon juice and zest, and a pinch of salt. Cover with water and bring to a boil.
Cover the skillet, and poach for 15 to 20 minutes, until the meat is cooked all the way through. Remove from the skillet, and allow it to cool. Shred the meat to use in the salad.
While the chicken is poaching and then cooling, you can prepare the rest of the ingredients.
Make crispy shallots by adding the 1 cup of oil to a pot. Heat until a piece of shallot bubbles immediately when you introduce it to the pot. Fry the shallots for about 10 to 20 minutes until golden brown and crispy. Drain.
Using a sharp knife, peel away the peel and pith of the pummelos. Then, over a bowl, cut into the membranes to release the flesh, making sure to catch any juice.
Chop the cabbage and coriander.
Remove the outer leaves from the lemongrass, and finely chop the white parts.
Blend all the dressing ingredients thoroughly and pour over the salad just before serving.
Assemble the salad with the cabbage, nuts, coriander, mint leaves, chilis, and sesame seeds. Top with the chicken and pummelo segments.
Drizzle with the dressing, and garnish with the crispy shallots. Serve with lime wedges.