Honey Lime Chicken Soba Noodle Salad Recipe
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.
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
Serving: 142gCalories: 376kcalCarbohydrates: 15gProtein: 27gFat: 23.5gSaturated Fat: 3.6gCholesterol: 63mgSodium: 164mgFiber: 6gSugar: 7g
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