This summer, I haven't tried as many new recipes, as we have been enjoying Blue Apron meals. We have decided that we are done using them after this upcoming week, so I am looking forward to cooking more new meals. Summer in Texas is super hot and I try to find meals that aren't too hot. This week, I tried a Thai Chicken Salad. Mike and I worked together to make this recipe, in a way similar to our Blue Apron meals. Mike washed and prepped all the produce, while I worked on the chicken and the dressing. I used olive oil instead of coconut oil and heated that up in a large pan. To the pan, I added the onion and garlic, cooking it for about 2 minutes. Next, I added in the chicken, which I decided to cut into bite sized pieces to cook faster. I cooked the chicken until it was cooked through. I let the chicken cool, while I made the dressing. I combined lime juice, fish sauce, red pepper flakes, and ginger. To that mixture, I wisked in olive oil, forming a dressing. Mike layered the cabbage with carrots, red peppers, basil, and cilantro. I added in the chicken and onion mixture and the dressing, giving it a gentle toss. We plated the salad and topped it with chopped cashews. I really liked the salad. I felt like it had nice flavors and was a cool meal on a hot day. Mike thought it was okay, so its not something I will likely make all the time.