| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1/4 |
c |
Finely chopped fresh coriander |
| 1/4 |
c |
Finely chopped fresh mint leaves |
|
|
A pinch of sugar |
| 2 |
|
Poached whole skinless boneless chicken breasts; (about 1 1/4 pounds), minces (about 3 cups) |
| 1/3 |
c |
Finely chopped shallot |
| 1/3 |
c |
Thinly sliced scallion |
| 1/4 |
c |
Mayonnaise; or to taste |
| 1 |
|
Loaf of Cumin Quick Bread |
| 1/2 |
c |
Mayonnaise; about |
|
|
Finely chopped fresh parsley leaves |
INSTRUCTIONS
CHICKEN SALAD
GARNISH
Make chicken salad: In a large bowl whisk together the lime juice, the
salt, the chili powder, the coriander, the mint, and the sugar, stir in the
chicken, the shallot, and the scallion, and stir in the mayonnaise. (The
chicken salad may be made 1 day in advance and kept overed and chilled.)
Cut the bread into 1/3-inch-thick slices, spread each of half the slices
with a scant 2 tablespoons of the chicken salad, and top the chicken salad
with the remaining slices. Cut each sandwich in half. Spread a thin layer
of the mayonnaise on one of the edges of each sandwich and dip it in the
parsley.
Makes about 34 sandwiches.
Gourmet June 1990
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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