Total Time
1 Hour
Yield
Serves 4
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 1

Heat 4 qts. water to boiling in a 5- to 6-qt. pan. Add chicken, cover, and remove from heat. Let stand until chicken is no longer pink in center, 20 to 30 minutes. Transfer chicken to a plate and let cool.

Step 2

Preheat oven to 350°. Toast coconut in a pan until light golden, 4 minutes. Let cool.

Step 3

Combine lime juice, sugar, fish sauce, chiles, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries. Pile on plates and top with coconut.

Step 4

Shortcut: Use 4 cups shredded meat from a 2 1/2-lb. rotisserie chicken (don't poach).

Step 5

*Buy unsweetened flaked coconut in the baking aisle or at a health-food store.

Step 6

Note: Nutritional analysis is per serving.

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