Reviewed: Oct. 20, 2008

My husband is hard to please and he really loved thid recipe. I t was easy to make and has a tropical taste even in th winter

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susyr

Home Town: Traverse City, Michigan, USA

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Reviewed: Sep. 28, 2008

Well, there are a lot of different flavors going on here. The one thing that I thought kind of sent the flavor balance over the edge was the grapefruit. I also thought the dressing could've used a little something more. It was a good starting-off point. With a few tweeks, I would make again! Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 5, 2008

I dont like canned shrimp, so used large fresh/frozen prawn meat(large shrimp called prawns in oz). Cooked before using & chopped .up into pieces the same size as the chicken

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feebee

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Reviewed: Mar. 10, 2008

really good salad - you really have to be in to thai food to appreciate all the different flavors and texture combos.

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GDemp616

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Reviewed: Jan. 8, 2008

As I was making this dish, I really started to wonder how it was going to work out - it just seemed like so many different flavours to be adding into one bowl, but it worked out really well and we all loved it. I served it with coconut rice. It has a very refreshing flavour from the mint and the lime. Thanks!

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