Vietnamese Chicken Salad

Entree

Prep time: 4 hours 30 mins

Total time: 4 hours 30 mins

In a large Ziploc bag or baking dish, combine all marinade ingredients. Toss to thoroughly coat chicken. Place in the refrigerator to marinate for at least 4 hours.
Once ready to prepare the meal, in a small bowl, whisk together dressing ingredients. Set aside.
Remove marinated chicken from the refrigerator. Heat a large non-stick skillet over medium-high heat. Once hot, spray pan with cooking spray, remove chicken from the marinade, and add chicken to the pan. Cook 6-8 minutes per side, or until cooked through. Remove chicken from pan and set aside to cool.
Add green beans and 2-3 tablespoons water to skillet. Cover and cook over medium heat, stirring occasionally, for 5-7 minutes or until beans are fork tender. Remove green beans from pan and chop into 2-inch long pieces. Place in a LARGE salad bowl and set aside.
Meanwhile, cook rice noodles according to package directions. Drain well, then place on cutting board and chop roughly into about 2-inch pieces. Add to salad bowl.
Once cool, shred chicken using 2 forks. Add chicken and remaining salad ingredients to salad bowl. Toss to combine.
Pour in dressing and toss until well incorporated. Serve and enjoy!