Chicken and Noodle Salad With Chili Dressing

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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.