Chicken salads are easy meal options, especially in summer. Here’s a simple recipe which is delicious when shared with friends and served with Arniston Bay Chenin Blanc Chardonnay.
Total Time: 25 minutes
Serves: 4
Ingredients
- -250g rice noodles or angel hair pasta
- -1 tablespoon olive oil
- -4 180g boneless, skinless chicken breasts
- salt and pepper
- -1/4 cup fresh lime juice
- -1 tablespoon toasted sesame oil
- -1 tablespoon sugar
- -1 jalapeno (preferably red), seeded and thinly sliced
- -1 bunch watercress (about 3 cups)
- -1 seedless cucumber, cut into ½ cm-thick half-moons
- -2 scallions, sliced
Directions
- - 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 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 4 to 6 minutes per side.
- - In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño.
- - Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.
Recommended Wine:
The Arniston Bay Chenin Blanc Chardonnay 2009 will superbly complement this meal. This wine has a lovely pineapple and melon nose with a crisp and fresh taste.
Source: Real Simple
The wine:
