Lunch with Kelli

• 13 March 2008

Last week I had the pleasure of lunching with the amazing Ms. Kelli over at Tangled & True. I'm not the only person who enjoyed her company--my little guy couldn't get enough of her! Anyway, we enjoyed this yummy Chinese Chicken Salad, a recipe I was so happy to discover last year. All the ingredients are fresh and light and oh so delicious. I confess, it takes a little more effort to peel and individually slice each orange segment vs. opening a can of mandarins--but the pay off is excellent. The Husband ate CCS leftovers three meals in a row...I'd say that says it all! After lunch we swung by So Cupcake for a little treat before her drive back into the mountains.

Click here for the Chinese Chicken Salad recipe. Click here for my original post which includes a few recommended modifications.

6 comments:

Sarah said...

Thanks for the recipe! Sounds and looks yummy!

Sarah said...
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KJ said...

I love this type of salad, all fresh and spring-y and lots of flavor and texture. I never thought of adding avocado before. Anxious to try this. Thanks!

kelly a said...

Hi..love your blog and have been a lurker, thanks for the receipe, I will make it for my friends when they come for lunch after the Easter Holiday. It sounds and looks so yummy

.caroline armelle. said...

that looks good!
i'll have to make that soon!

kelli said...
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