Thai Shredded Chicken and Strawberry Salad

Photo: Annabelle Breakey; Styling: Karen Shinto
The secret ingredient in this refreshing summery salad? Fish sauce. It provides a savory, salty element that unites the herbs and fruit without tasting a bit "fishy."

Yield:

Serves 4

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 401
Caloriesfromfat 37 %
Protein 38 g
Fat 17 g
Satfat 9.9 g
Carbohydrate 28 g
Fiber 7 g
Sodium 616 mg
Cholesterol 94 mg

Ingredients

1 1/2 pounds boned, skinned chicken breasts
3/4 cup unsweetened flaked coconut*
3/4 cup lime juice
2 tablespoons sugar
1 1/2 tablespoons Thai or Vietnamese fish sauce
2 tablespoons minced, seeded jalapeño chiles
2 teaspoons canola oil
1 1/2 cups lightly packed small fresh mint leaves
1 1/2 cups lightly packed small fresh basil leaves
1/2 cup lightly packed small cilantro sprigs
1 quart strawberries, hulled and quartered

Preparation

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.

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

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.

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

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

Note: Nutritional analysis is per serving.

Note:

June 2010