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Thai Shredded Chicken and Strawberry Salad

July 21, 2010

Thai Shredded Chicken and Strawberry Salad

Anyone who knows me knows that I am fully not okay with summer.  I hate being hot, I always feel miserable, and all I want is for the dreaded month of August to be over, so that we can get some fall in our lives.  Unfortunately for ALL of us, it’s been a pretty brutal summer — so brutal that Marc and I had to install a bedroom air conditioner, something I’m pretty sure Marc vowed we’d never do.  Anyway, because of the heat in our house (our kitchen is particularly hot!), any long-to-prep meals really need to stay on the back burner until the weather cools down.

I had to work late tonight and Marc prepared this delicious salad for dinner, which we found in the June 2010 issue of Sunset (thank you, Mom and Aunty Donna for sending this along!).  The salad was tasty and flavorful, and the chicken was moist, but it definitely was missing a little crunch.  Maybe some slivered almonds or toasted coconut might help with this.  Try it, I think you’ll love it.

Thai Shredded Chicken and Strawberry Salad

  • 2 boneless, skinless chicken breasts
  • 3/4 c. lime juice
  • 2 tbsp. sugar
  • 1 1/2 tbsp. Thai or Vietnamese fish sauce
  • 2 tbsp. minced jalapeno peppers, seeded
  • 2 tsp. canola oil
  • 1 1/2 c. each packed small fresh mint AND basil leaves
  • 1/2 c. lightly packed small cilantro sprigs
  • 1 quart strawberries, hulled and quartered
  1. Heat 4 quarts water to boiling in a large pot.  Add chicken, cover and remove from heat.  Let stand until chicken is no longer pink in the center, about 20-30 minutes.  Transfer chicken to a plate and let cool
  2. Combine lime juice, sugar, fish sauce, chiles and oil in a large bowl.  Tear chicken into bite-sized shreds; toss with dressing.  Just before serving, gently mix in herbs and berries.
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4 Comments leave one →
  1. July 21, 2010 7:59 pm

    Ok, as you know, I hate summer too. And, I find I have the same issue as you with the kitchen being tooo hot to even think about. So – we go out, spend more and take in more calories. Now that we are on a super health kick – this is out. So, I have always wanted to ask you about how you shop and if you make things for the week to come (cook up some chicklen – that type of thing). I need to know the inner workings of Saucy and Bossy!!

    • July 21, 2010 8:06 pm

      Marc and I are probably a little bit fanatical about how we meal-plan — we (for probably the past 2 years…) each take turns planning menus. He does one week, and I do one week. It’s kind of crazy, but it works out really well for us. We scour magazines, blogs, etc., to try to get good ideas, and lot of our ideas come from other sources. We also work REALLY hard to make sure that once we plan and shop for our meals (and spend our hard-earned money), we use EVERYTHING. It’s a rare day when we say “Screw it, let’s order Chinese”, and haven’t planned for it far in advance.

      We also have tried to get really much better at taking an accurate inventory of what’s in our fridge, and actually using it. We used to be so bad at that — like we’d buy some vegetables and then use 1/4 of what we bought and then have to throw things away. Now, we check from week to week to use what we have. We’re not AWESOME at it, but we are so much better than we used to be!

      I also subscribe to the theory that sometimes, you just gotta have a bologna sandwich when it’s really hot. And it better be the best damn bologna sandwich in life, especially when it’s nasty-hot out.

      Thanks for reading, Holls! I miss you!

    • July 21, 2010 8:11 pm

      Also, we don’t usually cook ahead — mostly because cooking (even in the hot-ish kitchen) is the best de-stresser of my day!

  2. amanda permalink
    July 21, 2010 8:01 pm

    this looks yummy for our next hot day. will def. add ingredients to nate’s shopping list!

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