I started out with some of the key things you find in chicken noodle soup…carrots and celery. I sauteed them in a little butter just long enough to make them just the teeniest bit tender. Then I scooped them out and used the same pan to make a warm white wine and butter “dressing,” which simmered up in about 5 minutes. Once that was done, I added veggies back in, along with some cooked linguine and some shredded chicken. I tossed the whole thing with some tongs, and voila! Chicken noodle salad. A few cheery green sliced scallions and I was in business.
Now, you can serve this hot from the skillet, but because I was going for the summer version of chicken noodle soup, I let mine cool down to room temperature and it was just perfect.