Tropical Shrimp and Chicken Salad with Grapefruit and Coconut

Tropical Shrimp and Chicken Salad with Grapefruit and Coconut

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

Method

1. Begin by preparing the dressing: in a bowl, whisk together fresh lime juice, fish sauce, a sprinkle of sugar, and minced garlic until well combined.
2. In a spacious bowl, combine the sectioned grapefruit, cooked shrimp, diced chicken breast, shredded coconut, sliced shallots, chopped chile pepper, and fresh mint and cilantro. Pour about three-quarters of the dressing over the mixture and gently toss everything together to ensure even coating.
3. In another bowl, mix the remaining dressing with shredded lettuce, just before serving.
4. On a large serving platter, lay down a bed of the dressed lettuce. Top it with the vibrant grapefruit and protein mixture.