Chicken and Noodle Salad with Chili Dressing
Joy Kelley
ingredients
- 8 ounces rice noodles or angel hair pasta
- 1 tablespoon olive oil
- 4 6-ounce boneless, skinless chicken breasts
- kosher salt and pepper
- 1/4 cup fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon sugar
- 1 jalapeno (preferably red), seeded and thinly sliced
- 1 bunch watercress (about 3 cups)
- 1 seedless cucumber, cut into 1/4-inch-thick half-moons
- 2 scallions, sliced
directions
1Cook the noodles according to the package directions. Drain and rinse under cold water. 2Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 4 to 6 minutes per side. 3In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño. 4Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.
Source: Joy
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