Five Kingdoms Noodle Salad with Banana Peanut Dressing

Ingredients

• 1 pkg. (8-12 oz) thin rice noodles 
• 1 medium, ripe (about 1/2 cup) DOLE^® Banana, pureed 
• 1/4 cup crunchy or creamy peanut butter 
• 1/4 cup Vanilla ALMOND BREEZE^® Almondmilk Coconutmilk Blend
• 2 tablespoons low-sodium soy sauce 
• 1/4 teaspoon crushed red pepper flakes 
• 1 pinch cayenne pepper, salt, and sugar 
• 4 boneless, skinless chicken breast halves 
• 6 DOLE Butter or Romaine Lettuce Leaves 
• 2 medium, firm DOLE Bananas, sliced diagonally 
• 1 small cucumber, thinly sliced 
• 1 cup thinly sliced DOLE Red Onion 
• 1/4 cup chopped toasted almonds, optional

Directions

1. Prepare noodles according to package directions. Cool; store in cold ice water until ready to use.
2. Combine together mashed banana, peanut butter, almond coconut milk, soy sauce, red pepper, cayenne, salt and sugar in small bowl; stir until blended. Set aside.
3. Broil or grill chicken 20 to 25 minutes or until chicken is no longer pink in center, turning chicken over halfway through cooking. Cut chicken into 1/2-inch wide strips.
4. Line 6 individual plates or large platter with lettuce. Top with chilled rice noodles and drizzle with dressing. Arrange sliced chicken breasts, banana slices, cucumber and red onions over noodles. Sprinkle with almonds, if desired. Drizzle with remaining dressing, as desired.