TAMARIND CONSENTRATE IS THE PULP OF THE TAMRIAND FRUIT, IT GIVES YOU A SOUR/SWEET FLAVOR. ENJOY DAN:

THAI CHCIKEN AND STRAWBERRY SALAD by CHEF DAN:


Serves 2-4



INGREDIENTS:



2 Boneless, skinless chicken breast

1/2- cup lime juice

1/4- cup coconut ( angle flake)

2 tablespoons tamarind concentrate

1-1/2 teaspoons fish sauce

1 teaspoons ground fresh chili paste( sambal oelek)

2 teaspoons olive oil
1 each romaine heart, chopped

1 cup each fresh mint and basil leaves

1 qt. strawberries, hulled and quartered



DIRECTIONS:



1. Poach the chicken breast over medium-high heat in 6-qt. pan in salted water.

2. Bring to a boil and set aside. About 20-25 minutes. Transfer to plate and let cool.

3. In a pre-heated oven of 350 degrees, toast coconut in a baking sheet until lightly golden about 4 minutes. Let cool.

4. Combine lime juice, tamarind, fish sauce, chili paste, and oil in a large bowl.

5. Tear chicken into bite size shreds; toss with dressing.

6. Gently mix in  chopped romaine hearts, herbs and berries.

7. Arrange on plates and top with coconut.



ENJOY DAN: hallelujah