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Simple Chicken Noodle Salad with Chili Dressing


Chicken, noodles, and veggies, simple and easy preparation













Trans-fat Free


8 ounces rice noodles
or angel hair pasta
1 tablespoon olive oil
24 ounces chicken breast halves, boneless, skinless
4 x 6 ounce breasts
1/4 cup lime juice
1 tablespoon sesame oil
1 tablespoon sugar
1 each jalapeño pepper
seeded & thinly sliced
1 bunch watercress
1 each english cucumber
sliced or diced
2 each scallions, spring or green onions
thinly sliced
½ teaspoon kosher salt
¼ teaspoon black pepper
freshly ground


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.

Cook until browned and cook through, 4 to 6 minutes per side.

In a small bowl, combine the lime juice, seasame oil, sugar, and jalapeno pepper.

Slice the chicken against the grain.

Divide the noodles, chicken, watercress, cucmber, and scallions among plates.

Drizzle with the dressing.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 35824% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 375mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 2%
Sugars g
Protein 64g
Vitamin A 2% Vitamin C 10%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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