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Soba chicken noodle salad with ginger peanut dressing

Soba chicken noodle salad with ginger peanut dressing

By Ryan Sen
0’ Prep time
0’ Cook time
0’ Total time
708 Calories
4 Serving

Summary

This asian-inspired noodle salad is everything you want a summertime meal to be: flavorful, light, and totally satisfying.
Ryan Sen 0 Followers

Step by Step

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Step 1

Cook the chicken: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with aluminum foil. Place the chicken breasts on the prepared pan. Rub the skin with the vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
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Step 2

Begin the salad: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
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Step 3

Make the dressing: Meanwhile, in a small food processor or blender, combine the soy sauce, vinegar, peanut oil, sesame oil, peanut butter, garlic, ginger, and sugar; blend until smooth.
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Step 4

Finish the salad: Remove the skin from the chicken breasts and shred the meat into bite-sized pieces. In a large bowl, toss the shredded chicken with the noodles, bell pepper, scallions, peanuts, cilantro, sesame seeds, and dressing. Taste and adjust seasoning if necessary. Serve immediately.

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
    (2-lb) salmon filet, pin bones and skin removed
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