Chicken
and Soba Noodle Pasta Salad with Sesame Peanut Sauce
Slightly altered from Shape version
Up the Good Calories: Add diced mango, steamed or blanched sugar, snap or snow peas, shelled English peas or edamame.
If the Queen's Coming to Dinner: Serve this in half a papaya.
Serves 4
Ingredients
|
|
| 5 | tablespoons low sodium soy sauce |
| 2 | tablespoons rice vinegar |
| 1 | tablespoons sesame oil |
| 2 | teaspoons honey |
| 1 | tablespoon honey mustard |
| 1 | tablespoon creamy peanut butter |
| 1 | 8.8 ounce bag Japanese buckwheat soba noodles, such as Eden brand |
| 3/4 | pound boneless skinless breast of chicken |
| 5 | scallions, green and white parts, very thinly sliced |
 |
Prepare
the dressing. In the bowl you'll serve the salad in whisk together they
soy sauce, rice vinegar, sesame oil, honey, honey mustard and peanut butter.
Taste and adjust seasonings. |
|
Cook
noodles in rapidly boiling salted water until al dente. Drain and set aside. |
|
While
the noodles are cooking, wrap chicken loosely in microwave proof plastic
wrap. Cook on high 3 minutes or until chicken is cooked through. Let stand
until cool enough to handle. Shred and add to bowl with salad dressing.
Add soba noodles and green onions, until combined. Serve immediately. |