Banana Flower Salad

11  ounces		chicken
2  tablespoons		peanut oil
1/2  cup		shallot
2  tablespoons		lemongrass
1  ounce		peanuts
6		thai chili
2  tablespoons		palm sugar
1  tablespoon		fish sauce
4  tablespoons		garlic
1  tablespoon		lime juice
200  grams		banana flower
3  tablespoons		cilantro
3  tablespoons		mint
3  tablespoons		basil
1/2  cup		carrot

Tip: For nutritional information on all the ingredients in Banana Flower Salad just click on each ingredient name. Then adjust the serving size for any Banana Flower Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Shred banana flowers with mandolin. Soak edible parts in lemon water to remove bitter taste.
Grill of bake chicken and shred or dice.
Heat peanut oil in pan. Saute shallots, 1/2 garlic, lemon grass in oil. Remove when crispy and set aside on paper towel.
Make dressing: mix chopped thai chilis (to taste), remaining chopped garlic, palm sugar, fish sauce, and lime juice. Allow to sit while prepping salad.
Julienne carrot. Mince basil, mint, and cilantro. Strain banana flower, add carrot and herb mixture. toss in dressing. Top with shallot, lemongrass, and garlic mix. Top with dices peanuts.