Chicken & Jackfruit Salad with Pomelo

Tested Recipe with Slight Adjustment Adapted from Eric Low



400g boneless & skinless chicken breast (boil till cooked and shredded)

200g pomelo pulp segment

200g jackfruit (seeded and sliced)

1 no large tomato (seeded and sliced)


100g Thai palm sugar

2 tbsp fish sauce

2 tbsp lime juice


Some crispy fried shallot

1 tbsp sliced big onion

2 sprigs coriander leaf (chopped)

4 tbsp coconut milk

Preparation Instructions:

  1. Whisk all ingredients for dressing together.
  2. When ready to serve, toss all ingredients together with dressing.
  3. Sprinkle garnishing on top of the salad. Drizzle coconut milk over and serve immediately.



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