Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 14567.21 Kcal (60990 kJ) | ||
| Calories from fat | 8140.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 904.55g | 1392% | |
|---|---|---|---|
| Cholesterol | 110.34mg | 37% | |
| Sodium | 44807.13mg | 1867% | |
| Potassium | 3663mg | 78% | |
| Total Carbs | 1176.95g | 392% | |
| Sugars | 257.02g | 1028% | |
| Dietary Fiber | 83.34g | 333% | |
| Protein | 417.97g | 836% | |
| Vitamin C | 590.8mg | 985% | |
| Vitamin A | 17.7mg | 592% | |
| Iron | 2134.2mg | 11857% | |
| Calcium | 932.3mg | 93% | |
| Amount Per 100 g | |||
| Calories | 690.65 Kcal (2892 kJ) | ||
| Calories from fat | 385.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.89g | 1392% | |
|---|---|---|---|
| Cholesterol | 5.23mg | 37% | |
| Sodium | 2124.37mg | 1867% | |
| Potassium | 173.67mg | 78% | |
| Total Carbs | 55.8g | 392% | |
| Sugars | 12.19g | 1028% | |
| Dietary Fiber | 3.95g | 333% | |
| Protein | 19.82g | 836% | |
| Vitamin C | 28mg | 985% | |
| Vitamin A | 0.8mg | 592% | |
| Iron | 101.2mg | 11857% | |
| Calcium | 44.2mg | 93% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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