1 cup Magnolia Chicken Breast Fillet, boiled and cut into ½ inch cubes
2 tbsp roasted peanuts, coarsely chopped
1 tsp shallots, coarsely chopped
1 tbsp fresh cilantro, chopped
6 pcs romaine or iceberg lettuce leaves
Toast shredded coconut in a small, dry frying pan over medium-high heat for 3-4 minutes or until rich, soft brown. Set aside.
In a medium bowl, combine lime juice, fish sauce and sugar. Stir until sugar dissolves. Add the pomelo, chicken chunks, peanuts, shallots, cilantro and coconut. Toss until well combined. Serve with the lettuce on the side.