Thai Shredded Chicken And Strawberry Salad

• 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 jalapeno 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

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 350u0b0. 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.

chicken breasts, lime juice, sugar, fish sauce, chiles, canola oil, mint leaves, basil, cilantro, strawberries

Taken from www.myrecipes.com/recipe/thai-shredded-chicken-strawberry-salad (may not work)