Chicken and Noodle Salad With Chili Dressing

chicken-greens
Photo by  Kan Kanbayashi
Chicken and Noodle Salad With Chili Dressing 3.0 172 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 475 calories
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 94 mg
    • Sodium 437 mg
    • Protein 38 g
    • Carbohydrate 54 g
    • Fiber 2 g

Cook the noodles according to the package directions. Drain and rinse under cold water.Meanwhile, heat the olive oil in a large skillet over medium heat.Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 4 to 6 minutes per side.In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño.Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.

Ingredients

  1. Check 8 ounces rice noodles or angel hair pasta
  2. Check 1 tablespoon olive oil
  3. Check 4 6-ounce boneless, skinless chicken breasts
  4. Check kosher salt and black pepper
  5. Check 1/4 cup fresh lime juice
  6. Check 1 tablespoon toasted sesame oil
  7. Check 1 tablespoon sugar
  8. Check 1 jalapeño (preferably red), seeded and thinly sliced
  9. Check 1 bunch watercress (about 3 cups)
  10. Check 1 seedless cucumber, cut into 1/4-inch-thick half-moons
  11. Check 2 scallions, sliced

Directions

  1. Cook the noodles according to the package directions. Drain and rinse under cold water.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.
  3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 4 to 6 minutes per side.
  4. In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño.
  5. Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.