Thai Salad with Avocado and Fresh Herbs

== Ingredients ==
* ⅜ cups fresh basil, julienne
* ⅜ cups fresh mint, julienne
* ⅜ cups green onion, ⅛-inch slices
* 24 whole basil leaves
* ¾ cup cucumber, peeled, seeded, cut in half, ¼-inch slice
* ¾ cup red bell pepper, julienne 1½-inch length
* 24 whole mint leaves
* ¾ cup carrot, julienne 2-inch length
* 6 oz mango, chunks ½-inch x ¾-inch
* 6 oz chicken breast, cooked, shredded
* 3 California avocados, cut 18 chunks per half
* 6 cups bow Thai noodles, cooked
* ⅜ cups fresh cilantro leaves for garnish
* fresh basil, whole leaves cluster for garnish
* fresh mint, whole leaves cluster for garnish
* ¼ cup peanuts, coarsely chopped for garnish
* 1 noodle dressing
== Directions ==
# Toss together cold bow tie noodles and ⅔ of the thai salad noodle dressing.
# Cover and refrigerate for at least 1 hour prior to use.
# Just before service, toss together marinated noodles, basil, mint, green onion, whole basil and mint leaves.
# Reserve toss together red bell pepper, cucumber, carrot, mango and chicken.
# Reserve.
# Add avocados and rest of the Thai salad noodle dressing.
# Place herbs and noodles to the center and back of platter.
# Place fruit, veggie and chicken mixture—overlapping noodles slightly and spilling forward.
# Sprinkle with cilantro and nuts.
# Garnish with clusters of basil and mint.
Category:Basil Recipes
Category:Carrot Recipes
Category:Chicken breast Recipes
Category:Cucumber Recipes
Category:Hass avocado Recipes
Category:Mango Recipes
Category:Mint Recipes
Category:Red bell pepper Recipes
Category:Rice vermicelli Recipes