Remnants of the thai feast - Take 2

I enjoyed the dishes I made so much during the thai feast I decided to share the wonderful recipe with you. Afterall, good food is meant to be shared, in more ways than one:

Chicken and Pamelo Salad - serves 6 (if not big fans of Pamelo. If they are like A+S, S then maybe just 4)

Ingredients

Chicken:
Chicken breasts - 2 large ones. Only fresh ones will do please
Coconut milk - diluted with chicken stock or water to make the poaching liquid
Lemon grass - 1 stalk, bruised at ends
Kaffir Lime leaves - 2 pieces

Poach the chicken breasts in the above poaching liquid with the lemongrass and kaffir lime leaves infused into the poaching liquid. Depending on the size and thickness of the breasts, it will take about 10-15 minutes.
Leave to cool in the poaching liquid and shred(by hand) roughly.

Dressing:
2 cloves of garlic
1 stalk of lemongrass
2 dried chillis - soak in water to soften
juice of 1 lime
palm sugar
nam pla - fish sauce

Pound the garlic, lemon grass and chilli into a fine paste with a pinch of salt for abrasion. Add the lime juice, palm sugar and nam pla. The dressing should first taste sweet/salty and then finally tangy with a very faint heat. Adjust accordingly. Next add the cooled poaching liquid to this dressing you have made. The poaching liquid will greatly reduce the acidic tones to the dressing. Adjust again to taste.

To assemble:
Peel 2 fresh pamelo (can be replaced with canned mandarin segments from Waitrose but nothing beats the real McCoy. Get your partner/bf/male friends to peel the pamelo. There is no free lunch in this world!) into the segments and try to losen the segments

Mix dressing with shredded chicken, then mix in the peeled pamelo segments. Add fresh roughly torned mint leaves and coriander. Garnish with fried shallots, deep-fried julienned kaffir lime leaves.
Serve and be delighted for many days/years to come. (as you are sure to crave for it the very next day and the next day after like I did)