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."

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

1 hr
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

401 calories; calories from fat 37%; protein 38g; fat 17g; saturated fat 9.9g; carbohydrates 28g; fiber 7g; sodium 616mg; cholesterol 94mg.