• 28 ounce cherry tomatoes
• 7 1/2 cup arugula
• 6 1/2 tablespoon extra virgin olive oil
• 12 ounce Tesco reduced fat mozzarella
• 40 ounce boneless skinless chicken breast
• 19 ounce dry pasta
• 5 tablespoon balsamic vinegar

Larb Sauce

• 1/2 cup fish sauce
• 10 tablespoon freshly squeezed lime juice
• 1/2 cup brown sugar

Larb Gai Mixture

• 1 1/2 tablespoon avocado oil
• 1 Thai chili or serrano chili thinly sliced
• 2 shallot finely chopped
• 7 clove garlic minced
• 3 pound ground chicken
• 3 stalk green onion thinly sliced
• 1 red onion thinly sliced
• 5 tablespoon fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 3 tablespoon Thai basil chopped (optional)
• 1 tablespoon rice flour optional to thicken sauce

To Serve

• 2 cup short grain rice cooked according to package directions
• 1 head leaf lettuce
• 1 cucumber thinly sliced
• 3 carrot julienne

For the chicken:

• 24 ounce boneless, skinless chicken breast thinly sliced or diced, after grilling
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoon avocado oil for the grill

For the spicy peanut dressing:

• 3 tablespoon peanut butter creamy organic or natural
• 6 tablespoon rice vinegar
• 3 tablespoon soy sauce low sodium or coconut aminos
• 1½ teaspoon crushed red pepper
• 6 tablespoon water warm, to thin out the sauce, if necessary
• 3 teaspoon fish sauce optional
• 2 lime juiced

For the salad:

• 1 cup cucumber julienned
• 1½ cup carrot julienned
• 1½ cup yellow bell pepper thinly sliced
• 1½ cup red bell pepper thinly sliced
• 1½ cup snow pea thinly sliced
• 1½ cup bean sprout