PREP TIME: 25 minutes. TOTAL TIME: 25 minutes.
Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles) or whole-wheat spaghetti
2 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons rice vinegar
2 bell peppers (ribs and seeds removed), thinly sliced
1 cup torn fresh basil leaves
1 English cucumber, peeled, halved lengthwise, seeded and thinly sliced
1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
1. In a large pot of boiling salted water, cook noodles until al dente; drain and rinse with cold water. Set aside.
2. In a large bowl, whisk together oils, lime juice and vinegar; season dressing with salt and pepper to taste.
3. Add bell peppers, basil, cucumber, chicken and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.
Per serving: 554 calories; 18 g fat (4 g saturated fat; 29 percent calories from fat); 50 g carbohydrates; 120 mg cholesterol; 228 mg sodium; 50 g protein; 2 g fiber.