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Thai Shredded Chicken and Strawberry Salad

Thai Shredded Chicken and Strawberry Salad
Photo by Annabelle Breakey

Ingredients

  • ¾ cup lime juice
  • 1 ½ tablespoons Thai or Vietnamese fish sauce
  • 1 ½ cups lightly packed small fresh mint leaves
  • 2 tablespoons minced, seeded jalapeño chiles
  • 2 teaspoons canola oil
  • 1 ½ cups lightly packed small fresh basil leaves
  • ½ cup lightly packed small cilantro sprigs
  • + 5 more ingredients
    • 1 ½ pounds boned, skinned chicken breasts
    • ¾ cup unsweetened flaked coconut*
    • 1 quart strawberries, hulled and quartered
    • 2 tablespoons sugar
    • 2 tablespoons sugar

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....

View full recipe at My Recipes

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