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Sunday, July 6, 2008

Dinner

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.

2 comments:

Diane said...

Gosh Megan, when are you going to be giving cooking classes?

Megan said...

No class necessary. You just need to stop hanging out on Ravelry for a while, and instead devote that time to scouring the web for recipes. That's my secret. ;)