Vietnamese-Style Chicken and Noodle Salad

Ingredients

• #Ingredients for marinade and dressing#
• Olive oil – 1/2 cup.
• Lime juice (Freshly squeezed) - 1/4 cup.
• Garlic cloves – 2 nos. (Minced)
• Rice vinegar - 2 tablespoons.
• Honey - 2 tablespoons.
• Lemongrass or lemongrass paste - 2 tablespoons. (Finely chopped)
• Fish sauce - 1 tablespoon.
• Fresh ginger - 1 tablespoon. (Finely grated and peeled)
• #For the salad#
• Fresh mint leaves - 1/2 cup. (It has to be chopped and divided)
• Chicken breasts (Skinless and boneless) - 1 1/2 pounds. (It has to be sliced into strips with half -inch-thickness)
• Fresh cilantro (Chopped) -1/2 cup. (Divided)
• Thin rice noodles (Dry) - 2 ounces.
• Olive oil - 1 tablespoon.
• Medium scallions – 4 nos. (You have to take the green parts only and they should be sliced on a diagonal in a thin manner)
• Medium Napa Cabbage – 1/2. (It should be sliced crosswise thinly and the quantity needs to be around 6 cups)
• Medium red bell pepper – 1 no. (It should be cored, seeded, and sliced in thin manner)
• Medium English cucumber – 1 no. (It should be sliced thinly crosswise)
• Carrots (Shredded) - 1 1/3 cups.