Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

Thai Shrimp, Chicken, Grapefruit, and Coconut Salad
  • 1/2 cup fresh lime juice
  • 1 1/2 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 1/2 cups shredded coconut meat, unsweetened
  • 6 shallots, thinly sliced
  • 1 teaspoon chopped red chile pepper
  • 1/2 cup fresh mint leaves
  • 1 1/2 tablespoons finely chopped fresh cilantro
  • 1 head iceberg lettuce, shredded


  1. Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
  2. 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.
  3. Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.

03/28/2018
Thai Shrimp, Chicken, Grapefruit, and Coconut Salad, recipe PT15M PT1H 5 455 calories

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