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Yam Som-O (Thai Pomelo-Chicken Salad)

Ready In: 45 minutes

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 4 people


  • 1 cup(s) vegetable oil, garnish
  • 6 shallots, garnish, thinly sliced
  • 1 red chile
  • 1/4 cup(s) roasted peanuts, chopped
  • 1 head Cal-Organic lettuce - red leaf
  • 1 1/2 tbsp fresh coriander, chopped
  • 1 tsp lime juice
  • 1 1/2 tsp sugar
  • 1 1/2 tbsp thai fish sauce
  • 1 tsp chopped red chile
  • 1 cup shrimp, cooked
  • 1 cooked chicken breast
  • 1 pomelo or ruby red grapefruit


  1. Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken.
  2. Add chicken and shrimp to pomelo.
  3. In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.
  4. Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers.
  5. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat.
  6. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container; will keep several weeks.