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Salad and Vegetables

Chicken & Prawns with Grapefruit Salad

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Ingredients

1 small pink or yellow grapefruit
6 medium cooked prawns
1/2 small green pawpaw or green mango (about 100g)
2 egg tomatoes
1 orange, peeled and segmented
125g cooked chicken, shredded or cut into bite size pieces
4 spring onions, sliced
2 cloves garlic, sliced
2 tb sp coarsely chopped fresh coriander
1 tb sp desiccated coconut
lettuce for serving
1 tb sp roasted, unsalted peanuts, finely chopped
2 tsp dried shrimp, finely chopped

Dressing

2 tsp soft brown sugar
1+1/2 tb sp fish sauce
1/4 cup lime juice
2 tsp chili sauce

Method

Peel the grapefruit, discarding any white pith and then cut the fruit into thin segments. Peel the prawns, removing the tails, de vein.

Peel the pawpaw and cut it into long, fine strips. Chop the tomatoes into bite size pieces.

Combine the pawpaw, grapefruit, prawns, tomatoes, orange segments, chicken, onions, garlic, coriander and coconut in a medium bowl.

To make Dressing: Combine the sugar , fish sauce, lime juice and chili sauce in a small jug and whisk until the sugar has dissolved. Pour the dressing over the salad and toss gently. Serve the salad on a bed of lettuce leaves and sprinkle peanuts and dried shrimp over the top.

(Serves: 4-6)






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