Candy - thanks for the vietnamese style chicken salad recipe 2 weeks back. it was a huge hit at the baby shower yesterday.
For those of you that haven't seen the post, her salad consisted of shredded chicken with a dressing of fish sauce, rice vinegar, lime juice, sugar and mint, mixing in shredded cabbage.
I took that basis and ran with it, changing a few things: replaced mint with cilantro. replaced sugar with honey. added kimlan soy sauce and some sesame oil. added julienned carrots, seedless cuke, radishes, snow peas and scallions, mixing in purple cabbage before serving (for minimal discoloring). And I added a few shots of sriracha.
also, i fell back in love with pre-made phyllo cups, filling them with chopped smoked moz and diced plum tomatoes that had sat for 3 hrs with a little basil - put that together and heat in oven for about 8 minutes and voila. they were great!