The pomelo adds a sweet and sour citrus flavor to the salad, which complements the vinegar and soy sauce–based dressing. This recipe is inspired by my good friend and amazing home cook Kari Murphy. Check out the fun facts, history and nutrition of pomelo.

Serves 4 to 6

Salad

• 2 large chicken breasts
• About ½ medium pomelo
• 4 cups shredded Napa cabbage
• Handful of cilantro, chopped
• 2 stalks green onions, chopped
• 1 tablespoon sesame seeds

Dressing

• ¼ cup vegetable oil
• ¼ teaspoon roasted sesame oil
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• Salt
• Black pepper

Instructions

Bring 3 cups water to a boil in a shallow saucepan and poach (simmer) the chicken breasts for about 10 minutes, until cooked through. Remove them from the water to cool while preparing the vegetables.

Peel the skin off the pomelo until you get to the pulp. Peel off the pith and white membrane to get to the pulp. Tear the pulp into small pieces to get about 1 cup and add them into a large salad bowl along with the cabbage. Once the chicken breasts are cool, shred them into small pieces. Add them into the bowl along with the cilantro, green onions, and sesame seeds.

Whisk the dressing ingredients together in a small bowl and season with salt and pepper. Drizzle it into the salad and toss everything together.

Recipe courtesy Heather Teoh and Kari Murphy.