This week we’re featuring recipes for the food we served at our 10th anniversary party and this Thai-Style Chicken Salad, adapted from an Epicurious recipe, was a real hit. I was surprised at how much flavor was packed into such a simple dish, and I cannot wait to make it again!


2 poached whole skinless boneless chicken breasts (about 1 1/4 pounds), minced (about 3 cups)
1 can chicken broth
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup finely chopped fresh coriander
1/4 cup finely chopped fresh mint leaves
a pinch of sugar
1/3 cup finely chopped shallot
1/3 cup thinly sliced scallion
1/4 cup finely chopped celery
1/4 cup mayonnaise, or to taste
bread, crackers, or sliced cucumbers


1. Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Cover chicken with broth and add water, if needed, until the chicken is fully submerged.

2. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.

3. In a large bowl, whisk together the lime juice, salt, chili powder, coriander, mint, and sugar. Stir in the chicken, shallot, scallions, celery and mayonnaise.

4. Serve as a sandwich on bread, or spoon onto crackers or sliced cucumbers.

This chicken salad may be made 1 day in advance and kept covered and chilled.