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 Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 37%
  • Protein: 38g
  • Fat: 17g
  • Saturated fat: 9.9g
  • Carbohydrate: 28g
  • Fiber: 7g
  • Sodium: 616mg
  • Cholesterol: 94mg


  • 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


  1. 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. 2. Preheat oven to 350°. Toast coconut in a pan until light golden, 4 minutes. Let cool.
  3. 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.
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