Thai Shredded Chicken and Strawberry Salad

Gluten Free
Dairy Free
Low Fod Map
Health score
41%
Thai Shredded Chicken and Strawberry Salad
60 min.
4
446kcal

Suggestions


Are you ready to elevate your salad game? Dive into the vibrant flavors of our Thai Shredded Chicken and Strawberry Salad—a delightful dish that's not only a feast for the senses but also packed with amazing health benefits. Perfectly gluten-free, dairy-free, and low FODMAP, this salad is ideal for anyone looking to maintain a healthy lifestyle without sacrificing taste.

This refreshing combination of tender shredded chicken, juicy strawberries, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds. The addition of zesty lime juice, a hint of spicy jalapeño, and the savory depth of Thai fish sauce brings this salad to life, ensuring it's anything but ordinary. And let’s not forget the toasted coconut flakes, which add a delightful crunch that perfectly complements the tender chicken and sweet berries.

Whether you're looking for a light lunch, a side dish that steals the spotlight, or a satisfying main course, this salad fits the bill. Best of all, it comes together in just under an hour, making it a fantastic choice for both weeknight dinners and elegant gatherings alike. Say goodbye to boring salads and hello to a colorful, nutritious dish that will impress your family and guests. Grab your apron and let’s get cooking!

Ingredients

  • 1.5 cups basil fresh packed
  • teaspoons canola oil 
  • 0.5 cup cilantro leaves packed
  • 1.5 tablespoons fish sauce 
  • tablespoons jalapeno minced seeded
  • 0.8 cup juice of lime 
  • 1.5 cups mint leaves fresh packed
  • quart strawberries hulled quartered
  • tablespoons sugar 
  • 0.8 cup coconut flakes unsweetened flaked
  • 1.5 pounds chicken breast 

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Heat 4 qts. water to boiling in a 5- to 6-qt. pan.
  2. Add chicken, cover, and remove from heat.
  3. Let stand until chicken is no longer pink in center, 20 to 30 minutes.
  4. Transfer chicken to a plate and let cool.
  5. Preheat oven to 35
  6. Toast coconut in a pan until light golden, 4 minutes.
  7. Let cool.
  8. 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.
  9. Shortcut: Use 4 cups shredded meat from a 2 1/2-lb. rotisserie chicken (don't poach).
  10. *Buy unsweetened flaked coconut in the baking aisle or at a health-food store.

Nutrition Facts

Calories446kcal
Protein34.94%
Fat34.5%
Carbs30.56%

Properties

Glycemic Index
61.02
Glycemic Load
9.72
Inflammation Score
-9
Nutrition Score
36.956521899804%

Flavonoids

Cyanidin
3.97mg
Petunidin
0.26mg
Delphinidin
0.73mg
Malvidin
0.02mg
Pelargonidin
58.79mg
Peonidin
0.12mg
Catechin
7.36mg
Epigallocatechin
1.85mg
Epicatechin
0.99mg
Epicatechin 3-gallate
0.35mg
Epigallocatechin 3-gallate
0.26mg
Eriodictyol
6.21mg
Hesperetin
5.78mg
Naringenin
0.79mg
Apigenin
0.91mg
Luteolin
2.24mg
Kaempferol
1.18mg
Myricetin
0.09mg
Quercetin
4.3mg
Gallocatechin
0.07mg

Nutrients percent of daily need

Calories:445.81kcal
22.29%
Fat:17.71g
27.24%
Saturated Fat:10.32g
64.52%
Carbohydrates:35.29g
11.76%
Net Carbohydrates:26.02g
9.46%
Sugar:20.09g
22.33%
Cholesterol:108.86mg
36.29%
Sodium:743.15mg
32.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:40.35g
80.71%
Vitamin C:171.46mg
207.83%
Vitamin B3:19.46mg
97.29%
Manganese:1.72mg
85.9%
Selenium:59.1µg
84.42%
Vitamin B6:1.55mg
77.36%
Vitamin K:52.23µg
49.74%
Phosphorus:473.91mg
47.39%
Potassium:1302.12mg
37.2%
Fiber:9.27g
37.08%
Magnesium:125.67mg
31.42%
Vitamin B5:3.02mg
30.22%
Vitamin A:1510.33IU
30.21%
Folate:101.62µg
25.41%
Copper:0.4mg
20.03%
Iron:3.42mg
19.01%
Vitamin B2:0.31mg
18.24%
Vitamin B1:0.21mg
13.91%
Zinc:1.97mg
13.13%
Vitamin E:1.92mg
12.8%
Calcium:118.99mg
11.9%
Vitamin B12:0.37µg
6.21%
Vitamin D:0.17µg
1.13%
Source:My Recipes