Combine all the ingredients for the blackened chicken into a zip-top bag, squeeze the air out an marinate in the fridge for at least 6 hours.
When ready to cook, heat a large pan over medium-high heat. Remove the chicken from the marinade and add to the pan. Flip the chicken after about 3 minutes and cook 3-4 minutes more (maybe more depending on the thickness of the chicken, use a meat thermometer to check the thicker pieces). Be sure not to crowd the pan or the chicken won't blacken, you may have to cook the chicken in 2 or 3 batches.
When the chicken is cooked through, set it aside in a dish to cool and then slice thinly.
Combine all the salad dressing ingredients into a measuring cup and set aside to allow the flavors to marry (best to do this step while the chicken marinates)
Divide the dressing into 5 small salad dressing containers and store in the fridge until serving.
Assemble the Salads
Prepare the vermicelli according to the packaging instructions. Drain and divide into 5 containers.
In a large bowl, combine the remaining salad ingredients and toss well. Divide the salad into each container on top of the noodles (about a cup and a half each) and then top the salads with the cooled, sliced chicken. Add lids and store for 5 days in the fridge.
Yield: 5 servings
Calories: 400 Total Fat: 8.2 g Saturated Fat: 1.4 g Cholesterol: 69 mg Sodium: 1165.8 mg Carbohydrates: 59.8 g Fiber: 2.7 g Sugar: 11.3 g Protein: 23.3 g