My favorite salad in the world is Houston's Evil Jungle Thai Steak Salad. They've changed the name to something like Thai Steak Salad, but I refuse to call it that. It will always be the Evil Jungle Salad to me.
This salad is seriously spectacular, at least for my bipolar taste. I love flavor and texture contrast in meals, and this salad really hits it on the head. While normally it comes with chunks of medium rare filet mignon, sometimes I mix it up and order it with a warm, juicy chicken breast; clearly cut from a hot-out-of-the-rotisserie chicken. The colors are bright and beautiful; the flavors robust and fragrant, even before you take your first bite. Perhaps the part of the salad that I love most is that it plays with your senses; it's sweet, salty, spicy, hot, cold, crunchy and smooth, all at the same time.
I've recreated this salad at home several times, but never with such success that it truly rivals Houston's. Then again I'm kind of high maintenance about these things. The key ingredients are the easy part – chicken or steak, mango, tomato, avocado, cabbage, chinese egg noodles, mint, Thai basil, cilantro and roasted peanuts – but it's the dressing that still vexes me. I've found various "claims" of the recipe online, but to date the only one I've found that comes closest to mimicking the infamous Evil Jungle Thai Steak Salad stems from Epicurious. Here it is: