Thai Salad with Avocado and Fresh Herbs

Ingredients

• fresh basil

  julienne
  ⅜ cups
• fresh mint

  julienne
  ⅜ cups
• green onion

  ⅛-inch slices
  ⅜ cups
• basil leaves
  24 whole
• cucumber

  peeled, seeded, cut in half, ¼-inch slice
  ¾ cup
• red bell pepper

  julienne 1½-inch length
  ¾ cup
• mint leaves
  24 whole
• carrot

  julienne 2-inch length
  ¾ cup
• mango

  chunks ½-inch x ¾-inch
  6 oz
• chicken breast

  cooked, shredded
  6 oz
• California avocados

  cut 18 chunks per half
  3 unit
• bow Thai noodles

  cooked
  6 cups
• fresh cilantro leaves for garnish
  ⅜ cups
• fresh basil

  whole leaves cluster for garnish
  1 unit
• fresh mint

  whole leaves cluster for garnish
  1 unit
• peanuts

  coarsely chopped for garnish
  ¼ cup
• noodle dressing
  1 unit