Sunday, July 6, 2008
This little masterpiece was an amalgam of a number of different Asian-inspired noodle salads I've come across in my travels, and basically came out like a deconstructed spring roll, with chicken. I poached the chicken with some peppercorns, salt and bay in the water, and it came out as some of the moistest, most flavorful chicken I've had in a while. The salad itself was full of cilantro-y, limey, minty goodness. Perfect summer weekend food. BF and I both went back for seconds, and I'm looking forward to leftovers for lunch tomorrow.