What's for Lunch?: Thai Chicken Noodle Salad

Ingredients
Dressing/Marinade
4 thinly sliced scallion whites
2 minced garlic cloves
3 TBSP creamy peanut butter
3 TBSP honey
1/2 cup soy sauce
1/2 cup rice vinegar
1 TBSP chili paste
2 TBSP light-brown sugar
1 TBSP fresh lime juice
1/2 teaspoon red-pepper flakes

Salad
3 boneless, skinless chicken breasts, thinly sliced crosswise
6 ounces Chow Mein Udon Noodles, broken in half if long
1 tablespoon vegetable oil
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup bean sprouts
1/4 cup snow peas, halved
2 carrots, sliced into ribbons with a vegetable peeler
1 cucumber, peeled and diced
1/4 cup fresh basil, chopped or torn
1/ 4 cup fresh mint leaves, choppedor torn

Directions
In a medium bowl, mix together all dressing ingredients.
Place sliced chicken and half of the dressing in a resealable plastic bag (save remaining dressing). Marinate at room temperature for 30 minutes or refrigerate up to overnight.

In a large skillet, heat oil over medium-high.
Cook chicken until cooked through, set aside to cool.

In a large pot of boiling salted water, cook noodles until tender.
Drain, and rinse under cold water to stop the cooking.
Transfer to a large salad bowl.

Toss vegetables with noodles and the remaining dressing.
(It will seem like a lot of dressing, but the noodles soak it up!)
Add chicken and toss again.

Garnish your salad with chopped peanuts, more mint and basil, toasted sesame seeds, or red pepper flakes if you like!
ENJOY!