This is one of our summer favorites. It's derived from a recipe by Isa Moskowitz, I think from the book "Isa Does It." She's a vegan, and so we've made this carniverous, removed some hippy stuff (agave nectar, really?), changed some ingredients (originally calls for radishes, which I guess is a way to use radishes.) and doubled the amount of sauce As long as you're grilling the chicken, I strongly recommend you also grill some baby bok choy because it is delicious and would go well on the side. Ingredients Salad 2 grilled chicken breasts (just keep this simple, the sauce is strong), chopped into small thin slices 1 14oz package of rice noodles, I prefer the ones that are one width up from the thinner pad thai noodles, cooked, clipped with scissors 2-3 carrots, sliced into thin carrot sticks 3 persian cucumbers, cut into thin sticks 1 bag/container of salad green mix Dressing 1 c. smooth peanut butter 3 cloves garlic 2/3 c. water
The Magidow family's modern-day recipe box.