Thai Salad with Avocado and Fresh Herbs Recipe - Originated in Thailand

Ingredients

• 3/8 cup fresh basil, julienne
• 3/8 cup fresh mint, julienne
• 3/8 cup green onion, sliced 0.13 inch thick
• 24 whole basil leaves
• 3/4 cup cucumber, peeled, seeded, cut in half, sliced 0.25 inch thick
• 3/4 cup red bell pepper, julienne 1.5 inches long
• 24 whole mint leaves
• 3/4 cup carrot, julienne 2 inches long
• 6 oz (170 g) mango, cut into 0.5 inch x 0.75 inch chunks
• 6 oz (170 g) cooked, shredded chicken breast
• 3 california avocados, cut into 18 chunks per half
• 6 cups cooked bow Thai noodles
• 3/8 cup fresh cilantro leaves for garnish
• cluster of fresh basil leaves for garnish
• cluster of fresh mint leaves for garnish
• 1/4 cup coarsely chopped peanuts for garnish
• 1 noodle dressing