Before we dive deep into this vibrant dish, let’s talk pairings. This Honey Lime Chicken Soba Noodle Salad is a remarkable choice for gatherings, yet it’s also great for a quiet dinner at home.
For a refreshing twist, consider serving it with a chilled glass of coconut water or a light sparkling lemonade.
These drinks complement the sweet tang of the honey and lime while balancing the hearty noodles. Alternatively, a light white wine, such as Sauvignon Blanc, can elevate the experience and cut through the richness of the chicken.
Now, if you’re looking to elevate your meal further, side dishes are key. Think crispy roasted veggies or a light avocado salad. Each bite of the salad brings its own flavor, and adding a side will round it out beautifully.
Growing up, I often found myself experimenting in the kitchen. Fast forward a few years, and now as a registered dietitian and food blogger, I find joy in converting my childhood experiments into delicious, healthy meals.
The Honey Lime Chicken Soba Noodle Salad has become one of my staples, especially during warmer months when fresh ingredients are at their peak.
This dish ticks a lot of boxes. It’s vibrant, rich in nutrients, and oh-so-simple to prepare! The combination of tangy honey and lime with the nutty flavors of buckwheat soba noodles creates a captivating flavor profile.
Additionally, it’s light enough to savor on a hot day yet hearty with protein from chicken. It’s really the best of both worlds—healthy and satisfying!
I’ve used the ingredients in this recipe to showcase how versatile a dish can be. Each element brings its own personality.
The shredded chicken offers a protein punch that keeps you full, while the vibrant vegetables add crunch and color, making the salad not only delicious but visually appealing. If you’re someone who likes to eat with their eyes first, this dish definitely delivers.
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Ingredients List
Let’s break down the ingredients you’ll need, ensuring our salad is as glorious as it is nutritious:
½ cup fresh cilantro leaves, roughly chopped
2 cups cooked shredded chicken breast
2 thinly sliced sweet bell peppers
2 bundles of buckwheat soba noodles
1 medium zucchini, grated
1 small red chili, finely chopped
2 cups finely shredded purple cabbage
2 tablespoons chopped green onions
Toasted black and white sesame seeds for garnish
Sesame Vinaigrette:
1 teaspoon toasted sesame oil
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon Dijon mustard
1 ½ tablespoons natural honey
How to Make Honey Lime Chicken Soba Noodle Salad
Now that we’ve gathered all our ingredients, it’s time to bring this dish to life. Prepare yourself; it’s easier than you might think!
Step 1: Cook the Soba Noodles
Bring a pot of salted water to a boil. Add the buckwheat soba noodles. Cook them according to the package instructions, usually taking about 4-5 minutes. You want them al dente because they will continue to cook slightly when mixed with other ingredients.
Once done, drain the noodles and rinse them under cold water to stop the cooking process. This also helps to remove extra starch and keep them from sticking together.
Step 2: Prepare the Chicken
If you’re using rotisserie chicken, shred it into bite-sized pieces. For freshly cooked chicken, grill or poach your chicken breast and allow it to cool slightly before shredding.
For an added kick, you could marinate the chicken briefly in some of the sesame vinaigrette.
Step 3: Make the Sesame Vinaigrette
In a bowl, combine the toasted sesame oil, white wine vinegar, extra virgin olive oil, Dijon mustard, and honey. Whisk them together until well blended. Taste and adjust if necessary; you may want a bit more honey or vinegar depending on your preference.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled soba noodles, chicken, grated zucchini, sliced bell peppers, shredded cabbage, chopped cilantro, green onions, and chili.
Drizzle the vinaigrette over the top. Toss everything together gently, ensuring all ingredients are coated in that delicious dressing.
Step 5: Garnish and Serve
Transfer the salad to a large serving dish. Sprinkle the toasted sesame seeds over the top for that final touch. This salad can be enjoyed immediately, but let me tell you, it tastes even better after sitting for a while in the refrigerator.
Recipe Notes
Fresh Cilantro Leaves
Cilantro is my go-to herb for adding brightness. It packs a fresh flavor that’s hard to beat. If you’re not a fan, feel free to substitute with parsley.
Chicken Breast
For this recipe, shredded chicken is a lifesaver. It’s versatile and filling, making it a perfect anchor for this salad. Rotisserie chicken is an easy option—simple and quick without sacrificing flavor.
Sweet Bell Peppers
Using a variety of bell peppers not only adds flavor but also visual appeal. The sweetness balances the spiciness of the red chili while bringing texture to the salad.
Buckwheat Soba Noodles
These noodles are gluten-free and offer a unique nutty flavor. They also cook quickly, making them a great choice for a speedy meal prep.
Zucchini
Grating zucchini adds needed moisture to the salad, which is essential when the other ingredients are on the crunchier side. You can also spiralize if you prefer!
Red Chili
A small amount of finely chopped chili gives just a hint of heat. Adjust the quantity to match your spice tolerance. If you’re unsure, start with a little and taste!
Recipe Variations
- Add Fruits: Cubed mango or sliced avocado can add a creamy, fruity touch.
- Try Different Proteins: Swap out chicken for shrimp or tofu for a vegetarian-friendly option.
- Make it Spicy: For extra heat, add sliced jalapeños or a dash of hot sauce to the dressing.
- Vary the Veggies: Broccoli, snap peas, or shredded carrots work well alongside the core ingredients.
- Experiment with Noodles: Try using rice noodles or whole wheat pasta for a different flavor profile.
- Nutty Twist: Toss in crushed peanuts or almond slivers for added crunch.
Nutrition Facts
Honey Lime Chicken Soba Noodle Salad Recipe Nutrition Facts
Honey Lime Chicken Soba Noodle Salad Recipe
Equipment
- Bowl
Ingredients
- ½ cup fresh cilantro leaves roughly chopped
- 2 cups cooked shredded chicken breast
- 2 thinly sliced sweet bell peppers
- 2 bundles of buckwheat soba noodles
- 1 medium zucchini grated
- 1 small red chili finely chopped
- 2 cups finely shredded purple cabbage
- 2 tablespoons chopped green onions
- Toasted black and white sesame seeds for garnish
Sesame Vinaigrette:
- 1 teaspoon toasted sesame oil
- 3 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Dijon mustard
- 1 ½ tablespoons natural honey
Instructions
Step 1: Cook the Soba Noodles
- Bring a pot of salted water to a boil. Add the buckwheat soba noodles. Cook them according to the package instructions, usually taking about 4-5 minutes. You want them al dente because they will continue to cook slightly when mixed with other ingredients.
- Once done, drain the noodles and rinse them under cold water to stop the cooking process. This also helps to remove extra starch and keep them from sticking together.
Step 2: Prepare the Chicken
- If you’re using rotisserie chicken, shred it into bite-sized pieces. For freshly cooked chicken, grill or poach your chicken breast and allow it to cool slightly before shredding.
- For an added kick, you could marinate the chicken briefly in some of the sesame vinaigrette.
Step 3: Make the Sesame Vinaigrette
- In a bowl, combine the toasted sesame oil, white wine vinegar, extra virgin olive oil, Dijon mustard, and honey. Whisk them together until well blended. Taste and adjust if necessary; you may want a bit more honey or vinegar depending on your preference.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooled soba noodles, chicken, grated zucchini, sliced bell peppers, shredded cabbage, chopped cilantro, green onions, and chili.
- Drizzle the vinaigrette over the top. Toss everything together gently, ensuring all ingredients are coated in that delicious dressing.
Step 5: Garnish and Serve
- Transfer the salad to a large serving dish. Sprinkle the toasted sesame seeds over the top for that final touch. This salad can be enjoyed immediately, but let me tell you, it tastes even better after sitting for a while in the refrigerator.
Notes
- Fresh Cilantro Leaves
Cilantro is my go-to herb for adding brightness. It packs a fresh flavor that’s hard to beat. If you’re not a fan, feel free to substitute with parsley. - Chicken Breast
For this recipe, shredded chicken is a lifesaver. It’s versatile and filling, making it a perfect anchor for this salad. Rotisserie chicken is an easy option—simple and quick without sacrificing flavor. - Sweet Bell Peppers
Using a variety of bell peppers not only adds flavor but also visual appeal. The sweetness balances the spiciness of the red chili while bringing texture to the salad. - Buckwheat Soba Noodles
These noodles are gluten-free and offer a unique nutty flavor. They also cook quickly, making them a great choice for a speedy meal prep. - Zucchini
Grating zucchini adds needed moisture to the salad, which is essential when the other ingredients are on the crunchier side. You can also spiralize if you prefer! - Red Chili
A small amount of finely chopped chili gives just a hint of heat. Adjust the quantity to match your spice tolerance. If you’re unsure, start with a little and taste!
Nutrition
Frequently Asked Questions
1. Can I make this salad ahead of time?
Absolutely! In fact, I recommend it. The flavors meld beautifully after a few hours in the fridge. Just keep the dressing separate until ready to serve if you want to keep everything freshly crunchy.
2. Can I substitute the chicken?
You can easily use shrimp, tofu, or even chickpeas in place of chicken. Each protein will offer a different flavor but will still complement the dish.
3. Is this salad gluten-free?
Yes! Since soba noodles made from buckwheat are naturally gluten-free, this dish is safe for those with gluten sensitivities. Just check the packaging to ensure no cross-contamination has occurred.
4. Can I adjust the sweetness of the dressing?
Certainly! If you prefer a more tangy dressing, reduce the honey. Start with less and increase to taste depending on your preferences.
5. Do I have to include the chili?
Not at all! If you’re not a fan of spice, simply omit it. The salad will still be flavorful and delicious without it.
6. How long will this salad last in the fridge?
If stored properly in an airtight container, the salad will stay fresh for about 3 days. Keep in mind that the vegetables may lose some of their crunchiness over time.
Conclusion
The Honey Lime Chicken Soba Noodle Salad is more than just a meal; it’s an experience. Each ingredient contributes to a delicious journey that tantalizes your taste buds and nourishes your body. I love how simple it is to create yet satisfying to eat.
Not to mention, it’s super versatile, allowing for personal touches based on what you love or have on hand.
So why not give it a whirl at your next gathering? This dish is bound to impress your friends and family, and I assure you, no one will leave disappointed. Dive in and enjoy every bite!
