• 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 dressing (makes about 1 ½ cups dressing):

• 3 clove garlic minced
• 2 tablespoon fresh ginger minced
• 1 teaspoon sesame seeds
• ⅓ cup rice vinegar
• 2 tablespoon soy sauce
• 3 tablespoon honey
• ½ cup avocado oil
• ¼ cup sesame oil

For the salad:

• 2 pound rotisserie chicken shredded, for 10 servings, whole chicken
• 1 whole green cabbage for 10 servings it will be about 20 cups, about 1 medium head
• 2 cup carrot shredded
• 1 cup red onion slivered
• ¾ cup fresh cilantro chopped
• 2 cup chow mein noodle dry, or dry instant ramen noodles
• ¾ cup almonds sliced