For music... well, this is how the conversation went. Me: What do you want to use for music? J: I dunno. Me: Did we use Screeching Weasel yet? J: "What We Hate" is my favourite of theirs. Me: I like that one too.
Not very inspiring, but still a great song from a band we love. -jen
THAI CHICKEN SALAD
Time: 20 minutes prep at most
Difficulty: If you can use a knife, you can do it, Nicky!
- 2-3 cups cooked chicken breast, cubed
- 1/2 head Napa cabbage, shredded
- 2 heads Romaine lettuce, shredded
- 4 medium carrots, shredded
- 1 cup broccoli florets
- 4 medium scallions, sliced long and thin
- 1/2 cup cilantro, chopped
- 1/4 cup basil, chopped
- 1/4 cup mint, chopped
- 1/4 cup toasted slivered almonds
- 1/4 cup rice wine vinegar
- 2 tablespoons peanut butter (creamy or chunky, whichever you prefer)
- 1 tablespoon fresh ginger, minced
- 2 tablespoons minced chipotle pepper
- 1 tablespoon soy sauce
- 3 tablespoons honey
- 1 tablespoon fish oil
- 1 tablespoon sesame oil
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 2/3 cup vegetable oil
- salt & pepper to taste
- crunchy chow mein noodles
In a smaller bowl, whisk vinegar, peanut butter, ginger, chipotle, soy sauce, honey, fish oil, sesame oil, lime zest, and lime juice. Whisk in vegetable oil until completely blended. Salt and pepper to taste. Pour dressing onto salad and toss. Toss your salad until you can toss it no more. TOSS IT!!! Then serve with crunchy chow mein noodles on top (don't mix them in, they'll get soggy).
Tip: If you think you'll have leftovers, don't mix the dressing with all the greens. Just pour the dressing on your individual servings, that way your greens don't get soggy in the fridge.