Thai-Vietnamese Salad Bar Supreme

Ingredients

• 0.5 cup apple juice concentrate white
• 10 ounces sack baby greens mixed
• 1 teaspoon pepper black freshly ground
• 2 cups carrots shredded
• 0.5 teaspoon cayenne pepper 
• 4  to 8 chicken cutlets thin cut
• 2 teaspoons chili oil hot
• 0.5  cucumber seedless sliced in 1/2 lengthwise, thinly sliced
• 1 cup daikon red thinly sliced
• 1 bunch basil leaves fresh trimmed
• 2 cups bean sprouts fresh
• 2 inches ginger root fresh grated
• 1 bunch mint leaves fresh trimmed
• 2 cloves garlic finely chopped
• 1 pint grape tomatoes red yellow
• 0.3 cup pepper jelly 
• 1  lime ripe
• 1 pound mahi-mahi 
• 1 tablespoon nuts chopped from salad bar
• 4 ounce nuts chopped
• 3 tablespoons peanut butter 
• 1  onion red thinly sliced quartered
• 3 tablespoons rice wine vinegar 
• 3  hearts romaine lettuce chopped
• 6 servings salt and pepper black freshly ground
• 8  scallions sliced
• 0.3 cup tamari soy sauce dark
• 8 slices anisette toast cut into 1-inch pieces recommended: Stella D'Oro
• 0.5 cup vegetable oil 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• whisk
• blender
• grill
• grill pan

Directions

1. Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".
2. Heat a grill pan over medium high heat.
3. Combine soy and oil in a shallow dish.
4. Add chicken and turn to coat. Season chicken with salt and pepper.
5. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side.
6. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate.
7. Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil.
8. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
9. For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.