Fill a large bowl with water mixed with the juice of 1 lemon.
Remove the tough outer layer of the banana blossom and discard
it, along with the undeveloped "baby" bananas inside. Carefully
pull away the next several layers of leaves, regularly cutting
into the stem to make it easier to break them off (the aim
is to keep the leaves whole if possible). Lay several leaves
on top of one another and slice the leaves crosswise into
1/4-inch wide strips. To keep the leaved from turning black,
place sliced leaves in the acidulated water, turning occassionally.
Continue in this fashion, releasing the leaves discarding
the undeveloped bananas and cutting the leaves into strips,
until you reach the "heart." Cut this center in half lengthwise,
remove as many"babies" as possible, and slice the remaining
leaves widthwise about 1/4-inch thick.
In a medium saucepan, bring the 4 cups of water to a boil.
Add the chicken breastm return to a boil, reduce the heat
and simmer for 10 to 15 minutes, until the meat is tender.
Remove the chicken from the pan and let cool slightly, then
shred the meat with your fingers.
In a large salad bowl, toss all the vegetables, mint and
basil together with the chicken. Setting aside a handful for
garnish, mix in the ground peanuts. Add dressing and toss.
Sprinkle with the remaining peanuts and serve immediately.
Preheat the oven to 350 degrees F. Put raw peanuts in a shallow
pan and bake, stirring occassionally to ensure even roasting
, until golden brown, 10 to 15 minutes. Set aside to cool.
When the nuts are cold, grind them with mortar and pestle.
DRESSING FOR SALAD
In a small saucepan, bring the water to a boil and add the
sugar, stirring to dissolve. Set aside and allow to cool.
Pound the garlice and shallot into small pieces with a mortar
and pestle; or grind in a food processor. Stir into sugar
water, then add the remaining ingredients.