Chicken and Noodle Salad With Chili Dressing

Chicken and Noodle Salad with Chili Dressing
 Kan Kanbayashi
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

8
ounces
rice noodles or angel hair pasta
1
tablespoon
olive oil
4
6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/4
cup
fresh lime juice
1
tablespoon
toasted sesame oil
1
tablespoon
sugar
1
jalapeño (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

  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.
Sara Quessenberry
February 2009

Nutritional Information

  • Per Serving
  • Calories 475
  • Fat 11 g
  • Sat Fat 2 g
  • Cholesterol 94 mg
  • Sodium 437 mg
  • Protein 38 g
  • Carbohydrate 54 g
  • Fiber 2 g
What does this mean? See Nutrition 101.

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