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

Description

Tropical Fruit Salad With Chicken And Shrimp, Recipe

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