Source: Rabbi Alan Ira Silver M.D 

INGREDIENTS:

2 chicken breasts (about 1 pound)
Salt and freshly ground pepper

2 ounces rice stick noodles  "KOSHER"
1/2 carrot, peeled
1/2 celery stalk (check for infestation)
1/2 leek
1/4 fennel bulb, trimmed
1/3 cucumber, peeled and seeded
2 ounces enoki mushrooms, trimmed (check for infestation)
2 green onions, minced

Small spinach leaves, stems removed (thoroughly check for infestation)
Red onion slices (check for infestation) 
Green onions (check for infestation)

DIRECTIONS:

1. Mix first 9 ingredients in processor. (Can be prepared 1 day ahead. Cover and store at room temperature.)
2. Preheat oven to 400°F.
3. Season chicken with salt and pepper.
4. Place on baking pan and bake until just springy to touch, about 22 minutes.
5. Cool.
6. Soak rice stick noodles in hot water to cover until softened, about 30 minutes.
7. Skin and bone chicken; cut into julienne.
8. Place in large bowl.
9. Cut carrot, celery, leek, fennel and cucumber into julienne.
10. Add to chicken.
11. Drain noodles well and cut into 2-inch pieces.
12. Add to chicken.
13. Mix in mushrooms and minced green onions.
14. Arrange spinach on plates. Top with chicken mixture.
15. Garnish with red and green onions and serve, passing peanut butter dressing separately.