Chicken and Noodle Salad With Chili Dressing |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Real Simple magazine, March 2009. Ingredients:
8 ounces rice noodles (or angel hair pasta) |
1 tablespoon olive oil |
24 ounces skinless chicken breasts |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1/4 cup lime juice |
1 tablespoon toasted sesame oil |
1 tablespoon sugar |
1 jalapeno, seeded and thinly sliced |
1 bunch watercress (about 3 c.) |
1 seedless cucumber, cut into 1/4-inch-thick half-moons |
2 scallions, sliced |
Directions:
1. Cook noodles according to package directions. Drain and rinse under cold water.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Cook until browned and cooked through, 4 to 6 minutes per side.
3. In a small bowl, combine lime juice, sesame oil, sugar, and jalapeno.
4. Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among 4 plates. Drizzle with dressing.
|
|