New recipe, August 15, 2015

Vietnamese Chicken Salad, from Epicurious. This was originally in the August 2008 Gourmet--Gourmet is gone, but it lives on in Epicurious. Plus we get the benefit of reviews and suggestions on Epicurious.

This was spectacular, and we give it a 5. BUT, we took some suggestions from the reviewers and did not make it quite as described.

1) after marinating the chicken, do not boil it. We grilled it and it was fabulous.

2) when the recipe calls for cabbage, we chose Napa Cabbage--better choice for this.

3) don't boil the vegetables. This is a salad, and they are better raw,

4) the dressing is great! The tablespoon of chopped Thai peppers is pretty spicy--if you don't like things pretty hot, cut back!

5) with those caveats, make this! It is worth your time!

Wine: Von der Leyen Riesling 2012