Asian Noodles with Chicken and Pineapple

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The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.

Ingredients

• 6 ounces green beans trimmed and halved lengthwise (2 cups)
• 1 red bell pepper seeds and ribs removed, thinly sliced lengthwise
• 8 ounces rice noodles
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breast halves
• 1/2 cup freshly squeezed lime juice
• 1/4 cup soy sauce
• 1 tablespoon 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

Directions

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.