Salad Ingredients:

• 3 large ponkans (halved)
• 1/2 cup pomelo (segmented)
• 1 cup boiled shredded chicken thigh fillet
• 2 tbsp fresh coriander/ wansoy leaves
• 1/3 cup ponkan peeling (chopped as fine dice)

Dressing:

• Pinch of seaweed salt
• Pinch of pepper
• 1/3 cup fresh ponkan juice
• 1 tsp honey
• 1 tbsp grated white onion

Procedure:

• Make a cup out of the ponkan peeling: this will be used as your serving bowl for the salad. Set aside in a bowl full of ice.
• Combine the rest of the ingredients, then the dressing ingredients, then combine it together.
• Adjust the flavors according to your own taste.
• Garnish with fresh coriander and serve in a rectangular wooden pallet.