1 1/2 lbs boned, skinned chicken breasts
3/4 cup unsweetened flaked coconut
3/4 cup lime juice
2 tbsp sugar
1 1/2 tbsp Thai or Vietnamese fish sauce
2 tsp minced, seeded jalapeño chiles
2 tsp 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
1. Heat 4 qts. water to boiling in a 5- to 6-qt. pan. Add chicken, cover, and remove from heat. Let stand until chicken is no longer pink in center, 20 to 30 minutes. Transfer chicken to a plate and let cool.
2. Preheat oven to 350°. Toast coconut in a pan until light 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.