Thai Pomelo Salad

• 1 pomelo
• 2 chicken breasts
• 2 sticks of lemon grass, bruised
• 5 kaffir lime leaves, sliced
• 1 bird's eye chili, finely chopped
• 1 tbs fish sauce
• 1 tsp sugar
• juice of 1 lime
• 1 tbs freshly chopped cilantro
• 2 tbs Bawang Goreng
• 1/4 cup crushed unsalted peanuts

1. Peel the pomelo and then separate the segments.
2. Carefully flake the flesh without bursting the little bubbles of juice.
3. Steam chicken breasts along with the lemon grass and lime leaves. When done (approx 10 mins) leave to cool, and then shred the meat with your fingers. Discard lemon grass and lime leaves.
4. Combine pomelo and chicken.
5. Mix together the fish sauce, sugar and lime juice and soak the chili in the mixture for 30 mins.
6. Toss over the chicken/pomelo mixture.
7. Top with peanuts, coriander and the Bawang Goreng.
8. Mix before serving.

pomelo, chicken breasts, lemon grass, lime, chili, fish sauce, sugar, lime, cilantro, goreng, peanuts

Taken from www.epicurious.com/recipes/member/views/thai-pomelo-salad-50067562 (may not work)