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Chicken and Noodle Salad With Chili Dressing

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Ingredients

  • 8  ounces  rice noodles or angel hair pasta
  • 1  tablespoon  olive oil
  • 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
  • jalapeño (preferably red), seeded and thinly sliced
  • bunch watercress (about 3 cups)
  • seedless cucumber, cut into 1/4-inch-thick half-moons
  • 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.

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