* Exported from MasterCook *

THAI POMELO AND CHICKEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : 10-20G Low Carb Regional Thai
Salad-Poultry Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Grapefruit -- (sweet ruby red)
1 whole chicken breast -- cooked-shredded
1 tsp red chili peppers -- chopped
1 tbsp Fish sauce -- (nam pla)
1 tsp splenda
1 sm Lime -- juiced
1 head leaf lettuce
- (for garnish)
1 tbsp fresh coriander -- Chopped
6 shallots
- (Instructions follow) -
1/4 cup peanuts, dry-roasted unsalted


PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently flake the flesh. If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture. Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes.

CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks.

Cuisine:
"Thai"










- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 159 Calories; 8g Fat (44.3% calories from fat); 13g Protein; 10g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0