Thai-style chicken salad on cumin quick bread

1 Servings

Ingredients

QuantityIngredient
¼cupFresh lime juice
1teaspoonSalt
½teaspoonChili powder
¼cupFinely chopped fresh coriander
¼cupFinely chopped fresh mint leaves
A pinch of sugar
2Poached whole skinless boneless chicken breasts; (about 1 1/4 pounds), minces (about 3 cups)
cupFinely chopped shallot
cupThinly sliced scallion
¼cupMayonnaise; or to taste
1Loaf of Cumin Quick Bread
½cupMayonnaise; about
Finely chopped fresh parsley leaves

Directions

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 ⅓-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@...> on Mar 16, 1998