Chicken and Soba Noodle Salad
Bright, fresh, and bursting with Asian-inspired flavors, this Chicken and Soba Noodle Salad is the perfect balance of wholesome ingredients and vibrant textures. Tender soba noodles, juicy grilled chicken, and crisp vegetables like cucumber, carrot, and red bell pepper come together in a light yet satisfying dish. The star of this recipe is the tangy sesame-ginger dressing, made with soy sauce, rice vinegar, sesame oil, and a touch of honey for sweetness. Topped with fragrant cilantro, crunchy green onions, and toasted sesame seeds, this salad is as visually stunning as it is delicious. Ready in just 35 minutes, it’s an ideal choice for a quick, healthy dinner or a refreshing lunch. Serve it immediately or chill it for a cool, make-ahead meal that packs a flavorful punch! Keywords: chicken and soba noodle salad, sesame-ginger dressing, healthy soba noodle recipe, Asian-inspired salad, quick weeknight dinner.
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Recipe Information
Ingredients
- 8 ounces Soba noodles
- 1 pound Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Cucumber (thinly sliced)
- 1 medium Carrot (julienned or shredded)
- 1 medium Red bell pepper (thinly sliced)
- 0.25 cup Cilantro (chopped)
- 2 stalks Green onions (thinly sliced)
- 1 tablespoon Sesame seeds (toasted)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Honey
- 1 clove Garlic (minced)
Instructions
Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions (usually 5-7 minutes), until tender but not mushy. Drain and rinse the noodles under cold water to cool them. Set aside.
Season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into thin strips.
Prepare the vegetables by slicing the cucumber, julienning or shredding the carrot, and slicing the red bell pepper. Chop the cilantro and slice the green onions.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, honey, and minced garlic to make the dressing.
In a large mixing bowl, combine the cooked soba noodles, sliced chicken, cucumber, carrot, red bell pepper, cilantro, and green onions. Pour the dressing over the salad and toss well to coat evenly.
Transfer the salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds for garnish.
Serve immediately or refrigerate for up to 2 hours to enjoy chilled.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
