Chopped Thai Chicken Salad by Pinch of Yum

Lindsay Ostrom

A salad. Say what? Yes, a salad.

This is like the 2nd salad I’ve made in the last year. The Philippines is out to get me in the salad department. Conventional wisdom says: it’s hot, make a salad. But reality says, where are the bags of pre-washed baby spinach? and what is this mysterious green thing called again, and how do you peel it? and where is my salad spinner when I need it? and how can I get the fan to blow on ME without blowing my lettuce everywhere? and we’re out of bleach again? Yep. Sound the alarms. I hate it as much as you do, but we eat bleached raw vegetables. We stopped bleaching for a while, I got sick from, uh, something, and we went back to following the bleaching orders.



Don’t miss a bite! Click here to follow Bonbon Break on Facebook

We are happy to share this incredible resource for bloggers.

Learn from the pros, Pinch of Yum, about how to start your own food blog or how to optimize your existing blog. If you click the image below, you are supporting Bonbon Break as well. Cheers!

Learn how to start and grow your food blog with Food Blogger Pro.

I’m Lindsay, and I do the cooking, writing, and photography. My husband Bjork is in charge of the tech support and income stuff for Pinch of Yum. Plus he’s cute and I like him. Together we’re the Pinch of Yum team. In the cooking department, I’m a food enthusiast with an appetite for almost anything. I love to cook vegetarian dishes, but we’re not strictly anything when it comes to what we eat. I love desserts, especially straight up salted dark chocolate. I try to cook things that are practical, interesting, and delicious. I adore noodles, curry, lentils, and pasta. Is that the same as noodles? Doesn’t matter. I love it all.