Thai Shrimp, Chicken, Grapefruit, and Coconut Salad recipe
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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
Nutrition Info
- 363.7 caloriescarbohydrate: 25.7 gcholesterol: 108.2 mgfat: 16.9 gfiber: 5.9 gprotein: 30.3 gsaturatedFat: 13.7 gservingSize: -sodium: 409.8 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Thai Shrimp, Chicken, Grapefruit, and Coconut Salad
Directions
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Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
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.
Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.