Vietnamese Chicken Noodle Salad
My children love this light and fresh chicken and rice noodle salad. I like to use thin Thai rice noodles, which just require a few minutes of soaking in hot water. Serve the salad with thinly sliced serrano or green Thai chili peppers for those who prefer it with a bit more spice! If you have an Instant Pot, use it to cook the chicken earlier in the day or when you get home from work. Then come back and throw together the salad 30 to 60 minutes later. The chicken will tenderize from a long, slow natural release in the Instant Pot.