Noodle salad with chicken in peanut dressing

Ingredients:

• 1 large skinless, boneless chicken breast (about 350g), sliced ​​crosswise into 0.5cm thick slices.
• 0.5 cup creamy peanut butter
• 1/4 tbsp. rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons Sriracha sauce (or more, to taste)
• 4 green onions, thinly sliced
• 170 g of thin rice noodles (vermicelli)
• 1 romaine lettuce heart, thinly sliced ​​(about 3 cups)
• 2 Iranian cucumbers or 1 regular cucumber, thinly sliced ​​(about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 cup loosely packed coarsely chopped cilantro (about 1 medium bunch)
• Lime wedges, for serving

Preparation:

1. In a large saucepan, bring water to a boil and add salt.
2. Boil the chicken:
   
   Bring 1.5 cups of water to a medium skillet and bring to a boil. Stir in the peanut butter, then add the chicken. Simmer over medium-low heat until cooked through, 3-5 minutes. Using a slotted spoon, transfer the chicken to a plate; continue simmering the sauce until it thickens and reduces by half, about 5 minutes. Remove from heat and stir in the vinegar, soy sauce, Sriracha sauce, and green onions. Let cool slightly.
3. Boil the noodles:
   
   Add the rice noodles to boiling water and cook until almost done, about 3 minutes. Drain and rinse the noodles under cold water to cool. Drain the noodles thoroughly, stirring with tongs. Cut the noodles with scissors several times to make them short.
4. Mix the salad:
   
   Toss the noodles with the romaine lettuce, cucumbers, bell pepper, half the cilantro, and enough dressing to coat. Season with salt to taste. Divide into 4 deep bowls and top with the chicken. Drizzle with the remaining dressing and sprinkle with the remaining cilantro. Serve with lime wedges.