I got this recipe from a past issue of Women’s Day magazine. I used store-bought rotisserie chicken to save on time. I de-boned the chicken, then just let it cool on the cutting board while I prepared the noodles and dressing. So when it was served, it wasn’t cold per se, just cool. Yum. Leftovers the next day were even better since the flavors in the dressing had time to meld!

Asian Chicken & Noodle Salad

• 1 ten-ounce box angel hair or capellini pasta
• 1 tablespoon toasted sesame oil
• 1/4 cup fresh lime juice ~about 3 limes
• 2 tablespoons light brown sugar
• 2 additional TBSP sesame oil
• 2 TBSP rice vinegar
• 1 red chili, or ½ tsp crushed red pepper flakes (optional)
• 1 Granny Smith apple, cut into wedges and thinly sliced {I used whatever I had on hand!}
• 1/2 seedless cucumber, cut into thin half-moons {I used sugar snap peas from the garden instead!}
• 2 scallions, thinly sliced
• about 2.5 cups rotisserie chicken
• 1/4 cup(s) fresh mint, thinly sliced {optional}
• salt & pepper to taste

Directions

Cook the noodles according to package directions. Rinse under cold water to cool, then toss with the sesame oil.

Meanwhile, in a large bowl, whisk together the lime juice, sesame oil, rice vinegar, brown sugar, red chili (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper.

Add the apple, cucumber, and scallions to the lime juice mixture and toss to coat. Slice or shred the chicken. Add to the apple-cucumber mixture and toss to combine. Add the noodles and mint and toss again.