Thai Shredded Chicken and Strawberry Salad Recipe

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.”

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

Step 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

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

Step 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

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

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories401

% Daily Value *
Total Fat 17g22%

Saturated Fat 9.9g50%
Cholesterol 94mg32%
Sodium 616mg27%
Total Carbohydrate 28g11%

Dietary Fiber 7g25%
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Thai Shredded Chicken and Strawberry Salad