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Thai Shredded Chicken and Strawberry Salad

Serves 4

Total Time
1 hr

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."

Thai Shredded Chicken and Strawberry Salad

Photo: Annabelle Breakey; Styling: Karen Shinto
 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

Servings 0

Amount Per Serving
Calories 401Calories from Fat 37
% Daily Value *
Total Fat 17g27%

Saturated Fat 9.9g50%
Cholesterol 94mg32%
Sodium 616mg26%
Total Carbohydrate 28g10%

Dietary Fiber 7g29%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.