Thai Shredded Chicken and Strawberry Salad Recipe – Sunset Magazine

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