Thai shredded chicken and strawberry salad

Category: Salad

Cuisine: not set

Ready in 30 minutes
by colleenrasmu

Ingredients

1 1/2 lbs boned, skinned chicken breasts

3/4 cup unsweetened flaked coconut

3/4 cup lime juice

2 tbs sugar

1 1/2 tbs thai or vietnamese fish sauce

2 tsp canola oil

1 1/2 cups lightly packed fresh mint

1 1/2 cups basil leaves

1/2 cup lightly packed small cilantro sprigs

1 qt strawberries hulled and quartered


Directions

1. Heat 4 qts to boiling in a 5 to 6 qt pan. Add chicken, cover and remove from heat. Let stand until chicken is no longer pink, 20-30 minutes. Transfer chicken to a plate and let cool. 2. Preheat the oven to 350 degrees. Toast coconut in a pan until 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.

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