for the dressing:

• 1/2 cup canola oil
• 2 large cloves garlic, peeled
• 1/3 cup low sodium soy sauce
• 1/4 cup white distilled vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon lemongrass or ginger paste
• a couple BIG squeezes of lime juice (to taste)
• 1/4 cup peanut butter

for the salad:

• 4 ounces brown rice noodles (regular rice noodles are fine, too)
• 1 lb. boneless skinless chicken breasts
• 5–6 cups baby kale or spinach
• 3 large carrots, cut into small, thin pieces*
• 3 bell peppers, cut into small, thin pieces*
• 1 cup packed cilantro leaves, chopped
• 4 green onions, green parts only, chopped
• 1/2 cup cashews or peanuts