Thai Salad with Avocado and Fresh Herbs

Ingredients

 * 3/8 Cups Fresh basil, julienne
 * 3/8 Cups Fresh mint, julienne
 * 3/8 Cups Green onioin, 1/8-inch slices
 * 24 Whole basil leaves
 * ¾ Cup Cuccumber, peeled, seeded, cut in half, 1/4-inch slice
 * ¾ Cup Red bell pepper, julienne 1-1/2-inch length
 * 24 Whole mint leaves
 * ¾ Cup carrot, julienne 2-inch length
 * 6 oz mango, chunks 1/2-inch x 3/4-inch
 * 6 oz Chicken breast, cooked, shredded
 * 3 California avocados, cut 18 chunks per half
 * 6 Cups Bow Thai noodles, cooked
 * 3/8 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 2/3 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 Thail 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.