To make the Thai Sauce, blend 2 tbsp. National Classic Mayo, 1 tsp National Salt, 2 garlic cloves, 1 tbsp chooped Red chillies, 1 tsp Galangal Paste, and 1 tbsp Fish Sauce, 1 tsp grated zest, 1 tbsp lime juice, 1 tbsp brown sugar, 1 tbsp peanut oil and 1 tbsp National Soy Sauce, 3-4 Kaffir Lime Leaves, 1 tbsp Peanut Powder in a blender until very smooth and creamy.
Slice the chicken into thin pieces and toss it with ½ cup each of Julienne carrots, Iceberg Lettuce, and Capsicum. Add 1 tbsp of Prepared Thai Sauce to this and mix well.
For the bread, cut French bread into slant just like garlic bread. Now mix 1 tsp each of butter, chopped garlic and National Garlic Powder and brush it on both the sides of the garlic bread and toast on low flame on pan till it becomes crispy.
Spread 1 tbsp Thai sauce on each slice, place a salad leaf on top and add chicken and vegetables filling on it.
Serve with kaffir lime leaves, Thai chili and lemon on top.