Chicken, Shrimp, and Fruit Salad
Recipe courtesy of Madhur Jaffrey
Serves 6 (as a first course) or 4 (as a main course)
- ¼ teaspoon salt
- 1 cup peeled and diced Granny Smith apple
- 1 cup seedless red grapes, cut in half
- 1 cup seedless green grapes, cut in half
- 1 orange, segmented, with each segment cut in half
- 1 tablespoon garlic, fried
- ½ cup shallots, fried
- 1 boneless, skinless chicken breast
- 16 medium shrimp
- 4 tablespoons roasted, unsalted peanuts, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons lime juice or lemon juice
- 2 to 3 serrano chilies
- 2 tablespoons cilantro leaves
- Cut the chicken into long thin strips and put these into a clean medium-sized frying pan. Add water to cover and ¼ teaspoon salt, then bring to a simmer. Simmer gently for about 5 minutes or until the chicken is just done. Remove the chicken from the water and tear it into shreds 1-inch long or cut it into a ¼-inch dice. Save the water in which it was cooked.
- Peel and devein the shrimp. Bring the chicken poaching water to a simmer and add the shrimp. Turn the heat to medium-low. Stir and poach the shrimp for 2 to 3 minutes or until they are just cooked through. Drain. Cut the shrimp into a ¼-inch dice. Combine the chicken, shrimp, and peanuts. Cover and set aside.
- Combine 1 teaspoon salt, the sugar, and the lime juice in a small bowl and mix. Set aside. Cut the chilies into very fine rounds. Wash and dry the coriander. Cover and set aside.
- Combine the apples, grapes, oranges, chicken, and shrimp in a large bowl. Add the lime juice and sugar mixture. Season with salt and pepper. Add in half of the fried shallots and garlic. Toss. Place in a serving bowl and garnish with the reserved shallots, garlic, cilantro leaves, and chilies.
Nutrition facts:Per 1/4 of recipe 250 calories 25 grams of protein 25 grams of carbohydrates 3 grams of fiber 670 milligrams of sodium 6 grams of fat ( 1 grams of saturated fat 3 grams of monounsaturated fat 2 grams of polyunsaturated fat ) 80 milligrams of cholesterol
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