2.29.16 Lunch at the Leafy Greens Kitchen Asian Almond Chicken Salad with Rice Noodles

One of my favorite food blogs is the Smitten Kitchen. I look at her blog to find inspiration for what to make. This Leap Day Monday morning I looked around and found this tasty-looking recipe.


At lunch time we all gathered around the table with our bowls of vermicelli noodles marinated in savory almond sauce topped with moist and delicious chicken with the fresh and crunch of carrots and cucumbers with sprigs of basil and cilantro. On the table was almonds, if the eaters wanted more crunch, a spicy cilantro and lime fish sauce for more tang, umami and spice. The more I ate the better it got, and to make it last longer I added more veggies and eventually a second serving of the those vermicelli noodles. Yum.

Note, I substituted the peanut butter for almond butter, because almonds are a healthier choice.

See the recipe here.