Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Ice Cream Maker Attachment Ice Cream Maker Attachment by KitchenAid
4.5
$79.95
Squirt Bottles Squirt Bottles by Guy Fieri
4.5
$9.95
Smokeless Indoor Barbecue Grill Smokeless Indoor Barbecue Grill by Sanyo
4.5
$39.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Tropical Fruit Salad with Chicken and Shrimp
Source: Casual Cuisines of the World - Far East Cafe
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 6
The Thai concept of mixing tangy fresh fruits and vegetables together in a salad is an old one borrowed from India. In Thailand, this colorful salad is popularly sold by street vendors just as its inspiration is in India. Use your favorite local fruits in place of any called for here.
RECIPE INGREDIENTS
1/4 lb cooked bay shrimp
1 cup diced cooked chicken (1/2-inch dice)
For Vinaigrette:
1 fresh small red chili pepper, halved, seeded and thinly sliced
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon finely minced garlic

1 mango, peeled, pitted and diced
1 small sweet pink grapefruit, peeled, all white membrane removed, and sectioned
1 asian pear, peeled, cored and cut into 3/4-inch pieces
1 1/2 cups melon chunks or balls (3/4 inch in diameter)
1 cup peeled and pitted litchis, preferably fresh
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons fried shallot flakes
1 tablespoon fried garlic flakes
1/4 cup chopped dry-roasted peanuts
Other necessary recipes:
Fried Shallot or Garlic Flakes
Tropical Fruit Salad with Chicken and Shrimp Recipe at Cooking.com
DIRECTIONS
In a large bowl, toss together the shrimp and chicken. Set aside.
FOR VINAIGRETTE: In a small bowl, combine the chili, lime juice, fish sauce, sugar, salt and garlic; stir well to dissolve the sugar and salt. Pour half of the vinaigrette over the chicken mixture and toss to coat.
Just before serving, combine the mango, grapefruit, pear, melon and litchis in a colander to drain off excess moisture. Add to the chicken mixture along with the remaining vinaigrette and toss gently. Mix in most of the mint, cilantro, and fried shallot and garlic flakes.
TO SERVE: Transfer to a shallow serving bowl and garnish with the remaining mint, cilantro, shallots and garlic. Sprinkle with the peanuts.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Robust Fruit Salads
Nutrition Facts per Serving
Yield: Yield:  Serves 6
Calories: 199
Fat. Total: 4g
Fiber: 3g
Carbohydrates, Total: 27g
Sodium: 604mg
% Cal. from Fat: 18%
Cholesterol: 54mg
Protein: 16g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising EatingWell Magazine - free trial issue! Click for details.