Chicken And Asian Noodle Salad

• 5 Tbsp. rice wine vinegar
• 1/4 tsp. sesame oil
• 4 oz. dried Chinese plain noodles
• 1 c. green beans, blanched
• 1/4 c. loosely packed, roughly chopped cilantro
• 2 papayas, halved, peeled and seeded (optional)
• 2 Tbsp. white or yellow miso
• 2 (6 oz.) boneless skinless chicken breasts
• 1 c. cherry tomatoes, halved
• 2 oz. arugula or other baby lettuce

1. Thoroughly cook chicken breasts and thinly slice; set aside. Cook Chinese noodles according to package instructions. In a small non-reactive bowl, whisk together rice wine vinegar, miso and sesame oil until well combined.
2. Set aside.
3. In a medium size bowl, combine chicken, noodles, tomatoes, green beans, arugula or other salad greens and cilantro.
4. Drizzle miso vinaigrette over salad and toss until evenly coated.
5. Taste and adjust seasoning. If using papayas, place half a papaya on each of 4 plates.
6. Divide salad evenly among papaya halves or serve in cool Asian style bowls if you prefer.

rice wine vinegar, sesame oil, dried chinese plain noodles, green beans, cilantro, white, chicken breasts, cherry tomatoes, arugula

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35440 (may not work)