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
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.