Peanut Chicken Soba Salad
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Peanut Chicken Soba Salad
| Tue, 06-19-2007 - 12:53pm |
I don't boil the chicken for this dish. I either use leftover chicken or grill some chicken breast that I've marinated in Asian dressing. I also add snow peas to get more veggies in.

You'll only need about 15 minutes to cook the chicken and noodles for this Asian salad. If short on time, substitute rotisserie chicken or leftover cooked chicken, and purchase preshredded carrots from your supermarket's produce section.
2 cups water
2 (6-ounce) skinless, boneless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons roasted peanut oil
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
2 cups cooked buckwheat soba noodles (about 4 ounces uncooked)
1 cup grated carrot
1/2 cup thinly sliced green onions
1/4 cup minced red onion
1/4 cup chopped fresh basil
4 teaspoons chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.
Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.
Yield: 4 servings (serving size: 1 cup salad and 1 teaspoon peanuts)
CALORIES 256 (33% from fat); FAT 9.5g (sat 1.7g,mono 4.2g,poly 2.9g); PROTEIN 23.9g; CHOLESTEROL 49mg; CALCIUM 30mg; SODIUM 538mg; FIBER 2.5g; IRON 1.3mg; CARBOHYDRATE 19.5g
Cooking Light, MAY 2004
Edited 6/21/2007 11:42 am ET by cl-cathy205



This has been one of my favorites since you last posted it last year (at least I think it was you?) I, too, add more veggies (thin sliced red pepper, snow peas, sometimes cucumber), and often eat it cold.
Dana
Just got back from buying the ingredients for this...or so I had planned.
I usually sub ww angel hair for soba noodles, and it works out really well. We'll have this later in the week with the chicken left over from tonight's dinner.
Thanks for posting such delicious recipes, Cathy --- it really makes this WOE easy to have so much variety.
Deb