Chicken and Noodle Salad With Chili Dressing

From Real Simple magazine, March 2009.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 salads

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.