Chicken Noodle Salad

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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