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Chicken and Herb Salad With Date-Lime Dressing Updated January 19, 2026 Total Time 1 hour 15 minutes Prep Time 25 minutes Cook Time 50 minutes Rating Comments Read comments Advertisement Ingredients FOR THE SALAD 1 boneless, skinless chicken breast (about 8 ounces) 2 cups chicken broth (homemade or store-bought) pound peeled and deveined raw shrimp (optional) 1 pound king oyster mushrooms, oyster mushrooms, or a mix 2 tablespoons peanut oil or other neutral oil cup dried shrimp (optional), rinsed and roughly chopped if larger than inch 1 medium cucumber, peeled and cut in half crosswise 1 small head radicchio, halved, cored and thinly sliced 1 medium watermelon radish, peeled, quartered and thinly sliced pint cherry tomatoes, halved 2 scallions, cut into 2-inch lengths and thinly sliced into matchsticks 1 long hot red chile (such as Fresno or Holland), sliced 1 large handful mint leaves 1 large handful cilantro leaves 2 hard-boiled eggs, peeled and quartered FOR THE DRESSING cup lime juice (from 4 to 5 limes) 4 cilantro roots, scraped clean and coarsely chopped (if your cilantro doesnt have roots attached, use 4 to 8 coarsely chopped cilantro stems instead) 4 garlic cloves, coarsely chopped 4 pitted dates, coarsely chopped cup reserved chicken poaching broth cup fish sauce 2 Thai birds-eye chiles, finely sliced Sea salt, to taste Preparation Step 1 Start the salad: In a small saucepan, cover the chicken with broth (supplement with water if needed to fully cover the chicken)
[70] Most flies now use a zipper, though button-fly pants continue to be available
