Vietnamese Chopped Chicken Salad (Edit recipe)

For the Salad

• 2 Chicken Breast, Cooked (chopped or shredded)
• 4 cups Romaine Lettuce, Shredded
• 4 Green Onion (Scallion), thinly sliced
• 1 cup Carrots, grated or in matchstick
• 1 cup Persian Cucumber, they have less seeds, grated or in matchsticks
• .5 cup Mint Leaves, Fresh, chopped
• .5 cup Cilantro, Fresh, chopped
• 2 Avocado, chopped into chunks
• 1 Jalapeño, sliced, AIP Reintroduction
• .5 cup Peanuts, chopped, AIP Reintroduction, optional

For the Dressing

• .5 cup Rice Vinegar, White Wine Vinegar is a good substitute
• 2 tsp Spicy Chili Crisp, AIP Reintroduction, optional)
• 2 Tbsp Honey
• 1 Tbsp Fish Sauce
• .25 cup Extra Virgin Olive Oil