Chicken and Noodle Salad With Chili Dressing

• 8 ounces rice noodles (or angel hair pasta)
• 1 tablespoon olive oil
• 24 ounces skinless chicken breasts
• 12 teaspoon kosher salt
• 14 teaspoon black pepper
• 14 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

1. Cook noodles according to package directions.
2. Drain and rinse under cold water.
3. Meanwhile, heat the olive oil in a large skillet over medium heat.
4. Season the chicken with salt and pepper.
5. Cook until browned and cooked through, 4 to 6 minutes per side.
6. In a small bowl, combine lime juice, sesame oil, sugar, and jalapeno.
7. Slice the chicken.
8. Divide the noodles, chicken, watercress, cucumber, and scallions among 4 plates.
9. Drizzle with dressing.

rice noodles, olive oil, chicken breasts, kosher salt, black pepper, lime juice, sesame oil, sugar, jalapeno, cucumber, scallions

Taken from www.food.com/recipe/chicken-and-noodle-salad-with-chili-dressing-365710 (may not work)