Comprised entirely of herbs versus a base of typical salad greens, this recipe was adapted from a recipe in Sunset Mag, and well… they had me at coconut. My local and adored farmstand [Joe's Garden] had this uniquely delicate varietal of cilantro, so I snapped it up!
Scrumptious toasted shavings of coconut are beyond divine - the aroma of them toasting in my oven nearly resulted in an ugly coconut binge.
Traditional Thai flavors with a punch of herbaceousness makes for a thrilling combo. The splash of fish sauce adds a savory note to the citrus dressing and fresh strawberries helps one cling to those last days of summer bliss.
1 1/2 lbs rotisserie chicken breast, shredded
3/4 cup flaked coconut
3 large limes [ juice + zest]
2 T sugar
1 T honey
2 T Thai fish sauce
1 jalapeno, seeded and minced
2 tsp olive oil
1 1/2 cups each fresh [lightly packed] cilantro, basil and mint
1 quart strawberries, hulled and quartered
Serves 4.
Preheat oven to 350 and toast coconut until golden, about 5 minutes. Combine lime juice, zest, sugar, honey, fish sauce, minced jalapeno and oil in large bowl. Add shredded chicken and toss with dressing. Just before serving, gently mix in herbs and berries. Pile on plates and top with coconut.
{ 3 comments… read them below or add one }
Can’t wait to try this one with the crunchy coconut – yum!
You really ought not to take such true-to-life photos… toasted coconut gets me everytime, too.
Love the flavor potential in this recipe!
Kim, I left off the scratch and sniff for just that reason:)