Warm thai chicken and vermicelli noodle salad

1.Blanch beans in boiling water for 2-3 minutes, until bright green. Drain, rinse under cold water and drain again. Cut in half and set aside.

2.Place chicken in a pan and cover with water. Heat on medium, until simmering. Reduce heat to low and cook for 10 minutes, until just cooked. Stand for 10 minutes. Drain chicken, then shred.

3.Prepare noodles according to packet directions. Drain well.

4.In a small bowl, mix together lime juice and oil. Combine chicken, noodles, beans and remaining ingredients. Divide between bowls and season. Drizzle with dressing just before serving.