Thai Chicken & Strawberry Salad

Easy Gourmet - Recipe of the Month: July 2010
I found this great recipe in one of my favorite magazines (Sunset,) and of course had to change up a bit, grill rather than poach the chicken, honey rather than sugar, and a few extra ingredients too - This salad is so good it's addictive.  The pairing of the unusual greens, grilled chicken and zesty dressing are pure perfection.

For presentation, bring a few of your garden elements in, serve on Batik table cloth, on simple plates -  I paired red, blues and white to play off of the red of the strawberries and boldness of the greens.  A dry chilled white, or some ice tea will do.


Ingredients


• 1 1/2 pounds boned, skinned chicken breasts, grilled.

• Fresh Asian noodles (sold in produce area.)

• 3/4 cup toasted coconut ( I bought a fresh coconut.)

• 1 tablespoon black sesame seeds

• 3/4 cup lime juice

• 2 tablespoons honey

• 1 1/2 tablespoons Thai or Vietnamese fish sauce

• 2 tablespoons minced, seeded jalapeno Chile pepper

• ½ teaspoon fresh grated ginger

• 2 teaspoons canola oil

• 1 1/2 cups lightly packed small fresh mint leaves

• 1 1/2 cups lightly packed small fresh basil leaves

• 1/2 cup lightly packed small cilantro sprigs

• 1 quart strawberries, hulled and quartered

Preparation

1. Grill or bake chicken breasts. Transfer chicken to a plate and let cool. Cook Asian noodles according to directions.

2. Preheat oven to 350°. Toast coconut and sesame seeds in a pan until light golden, 4 minutes. Let cool.

3. Whisk lime juice, honey, ginger, fish sauce, Chile's, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries. 
4. Serve on a bed of the Asian noodles. Top with coconut and sesame seeds.