Thai Shredded Chicken and Strawberry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
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. Preheat oven to 350°. Toast coconut in a pan until light golden, 4 minutes. Let cool.
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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