Combine all ingredients except oil in medium bowl and whisk till peanut butter is well combined with other ingredients. Slowly whisk in oil in slow stream till blended, set aside. Refrigerate till ready to use, shake well before serving.
Combine all chicken ingredients in a large Ziploc bag, mix well and refrigerate 1 hour or overnight. Grill over medium coals or broil till cooked through. Chill and thinly slice.
Toss all greens together in a large bowl. Refrigerate till ready to use.
To serve, toss salad greens with 1/2 dressing, place on individual serving plates. Top with sliced chicken, drizzle with additional dressing to taste. Garnish with rice noodles, walnuts, and bean sprouts.