Thai Chicken and Mint Noodle Salad (adapted from Off the Shelf, Donna Hay)
7oz rice noodles
2 chicken breasts
1c shredded mint
4c thinly sliced bok choy
2Tbl fish sauce
1Tbl soy sauce
3Tbl lime juice
Place noodles in boiling water and take off the heat. Allow them to stand for 5-10 minutes (follow package directions, they vary). Drain noodles under cold water.
Grill chicken breasts.
Combine dressing ingredients and toss with noodles, mint and bok choy.
Slice chicken breasts and serve on top of the noodles.