Chicken Noodle Salad

Ingredients

• 2 whole chicken breast
• 8 oz egg noodles
• 1 whole orange
• 3 stalks green onions
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey

Instructions

1. 1

   Bring a pot of salted water to a boil. Add the 2 chicken breasts and cook until no longer pink inside, about 15 minutes. Remove and let cool slightly, then shred with two forks.

2. 2

   In the same pot of boiling water, cook the 8 oz egg noodles according to package directions until tender, about 6-8 minutes. Drain and rinse with cold water to stop cooking.

3. 3

   In a small bowl, whisk together the 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp honey until combined.

4. 4

   Peel the 1 orange and slice it into thin rounds. Thinly slice the 3 green onions, separating white and green parts.

5. 5

   In a large bowl, combine the shredded chicken, cooked noodles, orange slices, and white parts of the green onions. Pour the dressing over and toss gently to coat.

6. 6

   Garnish with the green parts of the green onions and serve chilled or at room temperature.

Tools you’ll need

• large pot
• small bowl
• large bowl
• fork
• knife
• cutting board

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