Thai Pomelo Salad Recipe

Name: Thai Pomelo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pomelo; 2 chicken breasts; 2 sticks of lemon grass, bruised; 5 kaffir lime leaves, sliced; 1 bird's eye chili, finely chopped; 1 tbs fish sauce; 1 tsp sugar; juice of 1 lime; 1 tbs freshly chopped cilantro; 2 tbs Bawang Goreng; 1/4 cup crushed unsalted peanuts

Servings: persons

1 pomelo
2 chicken breasts
2 sticks of lemon grass, bruised
5 kaffir lime leaves, sliced
1 bird's eye chili, finely chopped
1 tbs fish sauce
1 tsp sugar
juice of 1 lime
1 tbs freshly chopped cilantro
2 tbs Bawang Goreng
1/4 cup crushed unsalted peanuts

1
Peel the pomelo and then separate the segments.
2
Carefully flake the flesh without bursting the little bubbles of juice.
3
Steam chicken breasts along with the lemon grass and lime leaves. When done (approx 10 mins) leave to cool, and then shred the meat with your fingers. Discard lemon grass and lime leaves.
4
Combine pomelo and chicken.
5
Mix together the fish sauce, sugar and lime juice and soak the chili in the mixture for 30 mins.
6
Toss over the chicken/pomelo mixture.
7
Top with peanuts, coriander and the Bawang Goreng.
8
Mix before serving.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pomelo, 2 chicken breasts, 2 sticks of lemon grass, bruised, 5 kaffir lime leaves, sliced, and more.

Yes, Thai Pomelo Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Pomelo Salad

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