Prep ingredients for salad first - grill the chicken with salt, and chop all the veggies. If making ahead, chop all the veggies and cook chicken, then refrigerate.
Boil noodles, then strain and rinse with cold water. (If making noddles ahead, toss with 1/2 of the dressing and store in the fridge, to prevent from sticking.)
Toss noodles and veggies together and then toss with desired amount of dressing. Serve chilled or at room temperature.