| 6 oz. | Green beans, trimmed and halved lengthwise (2 cups) |
| 1 | Red bell pepper, seeds and ribs removed, thinly sliced lengthwise |
| 8 oz. | Rice noodles |
| | Coarse salt and ground pepper |
| 1 pound | Boneless, skinless chicken-breast halves |
| 1/2 cup | Fresh lime juice |
| 1/4 cup | Soy sauce |
| 1 t. | Sugar |
| 1/2 | Fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups) |
| 1/4 cup | Fresh mint, chopped |
| 1/2 cup | Peanuts, chopped |
1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
2. Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
3. In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.
Note: Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two. Also, this salad can be prepared up to a day ahead of time and refrigerated in a covered container, but the pineapple should be added just before serving.