Chicken and Asian Noodle Salad

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5 tablespoons rice wine vinegar

2 tablespoons white or yellow miso

1/4 teaspoon sesame oil

2 (6-ounce) boneless, skinless chicken breasts, cooked and thinly sliced

4 ounces dried Chinese plain or somen noodles, cooked according to package instruction

1 cup cherry tomatoes, halved

1 cup green beans, blanched

2 ounces arugula or other baby lettuce (about 2 1/2 cups loosely packed)

1/4 cup, loosely packed, roughly chopped cilantro

2 papayas, halved, peeled, and seeded, optional