This is hands down the best, most authentic chicken larb I have had; it is better than most of the what I have had in restaurants. I have made this salad at least 5 times, since I came accross the recipe a year ago. My friends RAVE about it and beg for the recipe. I dont even need to go spend the money for Thai food at a restaurant as this recipe is better than what you can get at most.The tang of the lime juice, the little pops of flavor from the lemongrass, shallot, and chilies is phenomonal. I have two reccomendations though. I find it completely unneccessary to add chick broth to the meat while it is cooking. In fact, i drain all the liquid from the meat after it has cooked, because i dont want it to water down the dressing. Two,you can add the dressing to the meat while it is still warm, just dont add ANY of the green onions, lemongrass,chilies, or mint until AFTER, the chicken has had a chance to cool in the refrigerator; otherwise all the above ingredients discolor and lose their vibrant color and visual appeal. Lastly, be sure to use palm sugar for autheticity, available at any Asian market. This has a much different flavor than white sugar. Lastly, dont sub dried lemongrass, or dried anything in this recipe, you are doing the recipe and yourself a diservice.