I don’t know why but I’ve always been a little bit terrified of making Asian food. Something about the spices and the soy and the fact that I still can’t figure out how to cook rice to perfection in this darn altitude. Can I just say that rice packaging companies should have high altitude instructions on the rice bag?
But one thing I CAN do lately is make a big fat salad and eat the heck out of it.
Now if you’ve been reading this blog for a while you’ll probably remember how not that long ago I was talking about how much I hate salads, can’t stand ‘em, want nothing to do with them. And then I got pregnant and started craaaaaaaaaaving salads like nothing else. Kind of opposite of all things you hear about pregnancy, but I couldn’t help it. Big fat crunchy salads were the only things that sounded good!
These days it’s hot and there’s tons of fresh summer veggies and I honestly eat a large mixing bowl’s worth of lettuce, spinach, carrots, peppers and whatever leftover protein we have in the house from the night before. And some sort of homemade dressing. It’s delicious. Plus I can eat a mixing bowl’s worth of food and still be hungry for dinner. I like that.
As far as salads are concerned, this Thai Crunch Chicken Salad is by far the best one I’ve ever made and, if I may be so bold, the best salad I’ve ever eaten in my life. Jessica‘s a kitchen genius anyway, but when she says the sauce is good enough to dip chocolate in, she’s right. I’d bathe in the stuff if it was socially acceptable.
Or maybe even if it wasn’t. The jury’s still out on that one…
Honestly you should make this and eat it for breakfast. And lunch. And dinner.
Oh, and make sure you double the recipe ’cause I’m coming over!