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1
Place all salad dressing ingredients into a blender and mix until sugar is dissolved; set aside.
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2
Remove the 4 outer leaves of the banana blossom to use as a garnish; cut off the bottom core and the tip.
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3
Using a sharp knife, start at the top of the blossom and slice crosswise into the thinnest possible strips.
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4
As you move down, you will eventually encounter what looks like tiny bananas; remove all the leaves and discard the baby banana pieces.
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5
Stack the leaves, roll them into a cylinder, and continue slicing.
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6
Place the blossom shreds into a bowl of cold water and add the 2 Tbsp of lemon juice or white vinegar to prevent the leaves from turning brown.
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7
Use your fingers to separate the slices into rings and let sit for 20 minutes.
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8
Drain and rinse once, but keep in water until ready to use; drain again when ready to use.
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9
Once you have prepared the banana blossoms, place chicken in a bowl and add half the dressing; set aside to marinate for 20 minutes.
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10
In a large bowl, add the banana blossom shreds, chicken, and remaining salad ingredients, including the remaining salad dressing. Toss thoroughly and arrange on the reserved outer banana blossom leaves; garnish with ground peanuts and fried shallots; serve immediately.
