For the dressing- place all ingredients in the bowl of a high powered blender or food processor and pulse until smooth.
For the chicken-bring a large pot of water to a boil over high heat. When the water reaches a rolling boil, gently add chicken breasts, cover pot with a fitted lid and remove from heat. Allow chicken to cook for approximately 30 minutes. Carefully remove chicken from the pot to a plate and allow it to cool before shredding with a fork (or fingers).
Pour a small amount of dressing onto the shredded chicken and gently mix. Store chicken in a sealed container in the refrigerator until ready to use.
For the noodles-soak the rice noodles in a large bowl or pot of hot water (not boiling). Allow noodles to soak until softened BUT NOT SOGGY. Drain noodles and rinse with cold water.
In a large skillet heat a small amount of the dressing. Add drained rice noodles and stir-fry over medium heat for 3-4 minutes, mixing every 30 seconds or so. I also used kitchen scissors to cut through the noodles (making this a much easier salad to prepare and eat).
Add prepared vegetables and remaining dressing (to taste) to the noodles and mix well. Cook over medium low heat for 1-2 minutes, stirring occasionally. Finally, toss in the shredded chicken, mix and remove from heat.
Garnish with additional fresh chopped cilantro, green onion and mint.