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1
Cut the cores out of the pineapple slices and set aside.
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2
Arrange the slices on the bottom of an attractive glass bowl.
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3
Slice the chicken breasts thinly and layer on top of the pineapple.
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4
Slice the white parts of the spring onions into thin diagonal (Chinese-style) slivers.
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5
Sprinkle over the chicken.
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6
Roughly chop the green parts and set aside.
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7
Sprinkle the carrot shreds over the onions.
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8
Layer the tomato slices over the carrots, and top them with the basil shreds.
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9
Cut the snow peas into 1-inch lengths, on the diagonal, and scatter them over the tomato and basil.
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10
Spread the mint shreds over the snow peas.
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11
Make the dressing:.
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12
Place all the dressing ingredients plus the pineapple cores and the green parts of the spring onions in the blender and puree to a sauce.
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13
Taste for sweet-sour-salt balance, adding palm sugar, rice vinegar or soy sauce if necessary.
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14
Pour over the layered salad, cover and refrigerate for at least four hours or up to eight hours.
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15
To serve:.
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16
Crumble the peanuts on top of the salad.
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17
Serve a separate bowl of soft lettuce leaves for wrapping the salad.
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18
The guests help themselves to lettuce leaves, pile some salad onto them, wrap them neatly and eat with their fingers.
