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

 * 1) Toss together cold bow tie noodles and ⅔ of the thai salad noodle dressing.
 * 2) Cover and refrigerate for at least 1 hour prior to use.
 * 3) Just before service, toss together marinated noodles, basil, mint, green onion, whole basil and mint leaves.
 * 4) Reserve toss together red bell pepper, cucumber, carrot, mango and chicken.
 * 5) Reserve.
 * 6) Add avocados and rest of the Thai salad noodle dressing.
 * 7) Place herbs and noodles to the center and back of platter.
 * 8) Place fruit, veggie and chicken mixture—overlapping noodles slightly and spilling forward.
 * 9) Sprinkle with cilantro and nuts.
 * 10) Garnish with clusters of basil and mint.