Mix together briskly with a fork just prior to drizzling over salad.
Preparing the Salad
Cooking the Rice Noodles (This may be done in advance)
Bring 3 cups spring water to boil; reduce heat to simmer.
Add the Better Than Bullion, stirring until well dissolved.
Add rice noodles. Allow to simmer 1 minute, then stir gently. If noodles are still too stiff to stir, try again in one more minute.
Continue simmering and stirring noodles for about 3 minutes, or until the noodles are fairly soft and have turned translucent.
Turn off heat and immediately drain off chicken broth. (Broth may be used as an accompaniment to the salad or to another meal in the next day or so.)
Place cooked rice noodles into a deep bowl and add 3 cups cool or cold spring water. This will stop the cooking process and w ill help keep the noodles from becoming overdone. The water will also cool the noodles so that they won't wilt the salad greens when the noodles are added to the salad.
Preparing the Greens
In a serving bowl, toss together salad greens, cilantro, dried cranberries, fresh pineapple, cucumbers, and tomatoes.
Once well combined, pour onto a serving plate.
Top with the rice noodles and chicken breast.
Drizzle with dressing.
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