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