Preheat grill to medium-high heat.

Season chicken breasts with salt and pepper.

Grill chicken for 6-8 minutes per side, or until cooked through. Remove from grill and let rest for 5 minutes. Slice into thin strips.

Cook rice noodles according to package instructions. Drain and rinse with cold water.

In a large bowl, combine the cooked rice noodles, shredded cabbage, shredded carrot, chopped cilantro, chopped mint, chopped Thai basil, chopped peanuts, and sliced green onions.

In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, minced garlic, and minced red chili.

Pour dressing over the salad and toss to combine.

Serve the salad topped with grilled chicken strips.

Enjoy!