Bring a large pot of water to a boil. Add rice noodles and cook according to package directions (usually 2–4 minutes) until just tender. Stir gently to prevent sticking. Drain in a colander and rinse thoroughly with cold water to stop cooking. Toss with 1 teaspoon neutral oil to prevent clumping and set aside to cool.

Prepare greens and vegetables: remove kale stems and slice leaves thinly. Place kale, chopped herbs, shredded carrot, sliced cucumber and sliced scallions in a large mixing bowl. Toss to combine.

Protein

If using rotisserie or pre-cooked chicken, shred or pull into bite-sized pieces. If starting from raw: poach boneless skinless chicken breasts in simmering water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C), then cool slightly and shred. Keep chicken warm or bring to room temperature before adding to salad.

Lime-Ginger Dressing

Whisk dressing: In a medium bowl or jar, combine fresh lime juice, grated ginger, soy sauce, rice vinegar, honey, neutral oil, toasted sesame oil, minced garlic, salt and black pepper. Whisk vigorously or shake in a lidded jar until emulsified and smooth. Taste and adjust: add more honey for sweetness, more soy for saltiness, or more lime for acidity.

Peanut Sauce

Make peanut sauce: In a small bowl, whisk together peanut butter, warm water, soy sauce, lime juice, honey, sriracha (if using) and grated ginger until smooth. Add more warm water, 1 tablespoon at a time, to reach a pourable but slightly thick consistency suitable for drizzling or tossing. Taste and adjust seasoning.

Assembly & Finish

Combine components: Add cooled rice noodles and pulled chicken to the bowl with the kale and vegetables. Pour about two-thirds of the Lime-Ginger Dressing and half of the peanut sauce over the salad (reserve some for serving). Gently toss everything with tongs until noodles and greens are evenly coated and chicken is distributed. Add more dressing or peanut sauce to taste; you may serve extra on the side.

Add crunch and garnish: Sprinkle chopped roasted cashews and toasted sesame seeds over the top. Serve immediately with lime wedges on the side for extra brightness.

Make-ahead & notes: This salad holds for a few hours refrigerated if dressed lightly; if storing longer, keep dressing and peanut sauce separate and toss just before serving to preserve crispness. For GF: use tamari instead of soy sauce and ensure peanut butter and other condiments are certified gluten-free.