Chicken Soba Noodle Salad with Ginger Peanut Dressing
Ingredients
For the Chicken
- 2 bone-in, skin-on chicken breasts (see note)
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
For the Salad
- 10 oz soba noodles (or spaghetti)
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 4 scallions, white and green parts, thinly sliced
- ½ cup chopped salted peanuts
- ¼ cup chopped fresh cilantro
- 1 tablespoon sesame seeds
For the Dressing
- 6 tablespoons soy sauce
- 3 tablespoons seasoned rice wine vinegar
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1½ tablespoons creamy peanut butter
- 2 small cloves garlic, roughly chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon sugar
Instructions
- Cook the chicken: Preheat the oven to 350°F (175°C) 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.
- 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.
- 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.
- 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.
Notes
- If you'd like to use leftover chicken or a store-bought rotisserie, you'll need 2 cups of cooked, shredded meat.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.