Try this Thai shredded chicken and strawberry salad recipe, or contribute your own.
Suggest a better description1. Heat 4 qts to boiling in a 5 to 6 qt pan. Add chicken, cover and remove from heat. Let stand until chicken is no longer pink, 20-30 minutes. Transfer chicken to a plate and let cool.
2. Preheat the oven to 350 degrees. Toast coconut in a pan until 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.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 21 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 522.4mg | 18 % | |
Potassium 103.8mg | 3 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 11.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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