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.”
This recipe, and others like it, can be found in the article “These Sweet and Savory Recipes Let You Make the Most of Delicious Spring Fruits.”
How to Make It
Step 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.
Step 2
2
Preheat oven to 350°. Toast coconut in a pan until light golden, 4 minutes. Let cool.
Step 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.
Step 4
4
Shortcut: Use 4 cups shredded meat from a 2 1/2-lb. rotisserie chicken (don't poach).
Step 5
5
*Buy unsweetened flaked coconut in the baking aisle or at a health-food store.
Step 6
6
Note: Nutritional analysis is per serving.
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
Directions
Step 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.
Step 2
2
Preheat oven to 350°. Toast coconut in a pan until light golden, 4 minutes. Let cool.
Step 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.
Step 4
4
Shortcut: Use 4 cups shredded meat from a 2 1/2-lb. rotisserie chicken (don't poach).
Step 5
5
*Buy unsweetened flaked coconut in the baking aisle or at a health-food store.
Step 6
6
Note: Nutritional analysis is per serving.
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