Kia's Rose Petal Salad

Rose Petal Salad

2 roasted chicken breasts or 3 chicken thighs, shredded

1 cup fresh shrimp, shelled and deveined, sautéed in garlic and butter for approximately 4 minutes

1 cucumber, peeled and cut lengthwise into thick matchstick-like pieces

1 cup fresh cilantro, lightly chopped

1/2 cup fresh basil, lightly chopped if leaves are large

Handful of chives, chopped

1/2 star fruit (look for star fruit that is mostly yellow - if too green, it is unripe)

2 roses (different colors make the salad more interesting), optional

1/4 cup roasted unsalted peanuts, left whole, or lightly chopped


2 tablespoons fish sauce

Juice of 1 whole fresh lime

1 teaspoon sugar

2 cloves garlic, minced

1-3 teaspoons chili sauce OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad

  • 1. Make the salad dressing by mixing all dressing ingredients together in a small bowl. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
  • 2. To clean the roses: Fill a bowl with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Submerge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool water), and gently shake to dry. Repeat with the second rose.
  • 3. Peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
  • 4. Turn the star fruit on its side and slice it into thin, star-shaped slices. Remove any seeds you find. Use about half the star fruit in the salad - save the rest for eating or juicing.
  • 5. Place all salad ingredients, except the rose petals, in a large bowl. Stir the salad dressing and pour it over the salad, then toss.
  • 6. Now add 3/4 of the rose petals and gently toss or fold in.
  • 7. Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals, garnish with a star fruit slice.