Poached Chicken And Soba Noodle Salad Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add the chicken breasts. Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.
• STEP 2.Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into bite-sized pieces.
• STEP 3.Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
• STEP 4.In a large bowl, combine the shredded chicken, cooked soba noodles, sliced vegetables, and chopped herbs.
• STEP 5.In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and ginger to make the dressing.
• STEP 6.Pour the dressing over the salad and toss to combine. Garnish with sesame seeds and serve.
• STEP 7.This salad can be served immediately or refrigerated for later. It's best enjoyed within 24 hours.

Cooking Tips

• Make sure to cook the chicken on low heat to prevent it from becoming tough.
• Rinsing the soba noodles under cold water helps remove excess starch and prevents them from sticking together.
• Feel free to customize the salad with your favorite vegetables and herbs.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 24 hours.
• Serve the salad chilled or at room temperature.
• This salad can be enjoyed on its own as a light meal or served as a side dish with grilled meats or seafood.