Bowling leagues have officially started up again so for the next six months Tuesday dinners will be a challenge. We are not early eaters so I usually end up trying to make something I can take with me to bowling. Salad is usually a safe bet so I went with an easy dish I'd been holding onto for just such an occasion. I also took the recipe short cut of using a rotisserie chicken instead of poaching chicken (I hate poached chicken) so the dish was much quicker to make. I also added fresh salad greens from my garden because we have an influx of them, and Eric noted it wouldn't have been as good without them. The Thai dressing was delicious and I liked the chicken not being soaked in the dressing and instead thought the dressing drizzled over everything was much better. I also loved all of the mint and basil (3/4C split between two bowls) and realized an abundance of herbs is much better than a pinch.
Things I learned from this recipe:
I continue to not add dressing to a salad and toss it, but rather just add what amount I'm comfortable with on top. Still tastes great to me.
Would I make this recipe again?:
Sure