Thai-Inspired Rice Noodle Salad with Lime-Chili Dressing

Bring a large pot of water to a boil. Turn off heat, add 8 oz rice noodles, and let soak according to package directions (usually 6-8 minutes) until al dente. Drain, rinse with cold water, and set aside.

Season 12 oz chicken breast with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly.

While chicken cooks, prepare the vegetables: Julienne 1 red bell pepper and 1 cucumber, grate 2 medium carrots, thinly slice 4 green onions, roughly chop 1/2 cup cilantro and 1/4 cup mint leaves.

For the dressing, juice 3 limes to get about 1/4 cup juice. Mince 2 garlic cloves, 1 small red chili (remove seeds for less heat), and grate 1-inch piece of ginger.

In a small bowl, whisk together lime juice, 2 tbsp fish sauce, 1 tbsp rice vinegar, 2 tbsp honey, minced garlic, chili, ginger, 1 tsp sesame oil, 1 tbsp olive oil, and 1/4 tsp salt until well combined.

In a large bowl, combine the cooled rice noodles, sliced chicken, prepared vegetables, 1 cup bean sprouts, and half of the herbs.

Pour three-quarters of the dressing over the salad and toss gently to combine. Taste and add more dressing if desired.

Divide the salad among three plates. Garnish each serving with remaining herbs and 1/3 cup roasted peanuts, roughly chopped.

Serve immediately, or refrigerate (without peanuts) for up to 4 hours before serving.