Southeast Asian Chicken Salad With Pomelo

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1/4 cup fish sauce

3 tablespoons light brown sugar

1 garlic clove, peeled, lightly crushed

1 teaspoon sea salt

1/2 cup fresh lime juice

3 tablespoons light corn syrup

2 tablespoons cider vinegar

2 tablespoons minced cilantro stems

2 tablespoons minced seeded jalapeno pepper


2 whole cooked chicken breasts, torn into bite-size shreds

1 pomelo or grapefruit, peeled, cut into segments

2 cups trimmed watercress

1 cup thinly sliced romaine lettuce

1 cup thinly sliced radicchio

1 cup thinly sliced English or Japanese cucumber

1 cup small mint, cilantro and basil leaves

2 tablespoons dry roasted peanuts, coarsely chopped

Zest of 1 lime

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