Courtesy of the National Chicken Council

This Thai-inspired chicken noodle salad is packed with bold flavors and veggies, making a healthy and seriously crave-worthy dish.

This recipe is courtesy of the National Chicken Council.

Make marinade for chicken by combining, basil, mint, and cilantro in a food processor bowl. 

Add lime juice, ginger, garlic, soy, fish sauce oil, and honey. 

Remove marinade from processor into ziplock bag and add red pepper flakes. 

Place chicken in bag, seal bag, and marinate for at least 2 hours or overnight.

Heat grill on medium high. 

Remove chicken from marinade and discard marinade. 

Place on heated grates and grill for about 5-6 minutes per side or until chicken registers 165 degrees F on an instant read thermometer. 

Slice each chicken breast crosswise into 1-inch strips. 

Place chicken slices on top of noodles in each bowl. 

Sprinkle with peanuts and garnish with lime wedges. 

In a bowl, combine all dressing ingredients. 

Place noodles in a large bowl, cover with boiling water. 

Let stand until softened, about 4 minutes. 

Drain and rinse under cold water. 

With a knife or scissors inserted into bowl, cut noodles several times.

Pour reserved dressing over noodles and toss. 

Add basil, mint, cilantro, snow peas, tomatoes, carrots, and scallions.

Divide among four soup plates.