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Thai Shredded Chicken and Strawberry Salad

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 1 hr
Yield Serves 4
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."


  • 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

Nutrition 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

How to Make It

  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.

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

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

  6. Note: Nutritional analysis is per serving.