Peanut Chicken and Soba Salad
Elevate your weeknight dinner game with this vibrant and flavor-packed Peanut Chicken and Soba Salad. This recipe combines tender slices of pan-seared chicken breast with nutty soba noodles and a rainbow of fresh, crisp vegetables like julienned carrots, red bell peppers, and cucumbers. Tossed in a rich, homemade peanut dressing infused with soy sauce, rice vinegar, and honey, this dish offers the perfect balance of savory, tangy, and slightly sweet flavors. Garnished with sesame seeds, fresh cilantro, and green onions, and served with a squeeze of lime, this Asian-inspired salad is as refreshing as it is satisfying. Ready in just 35 minutes, this colorful and wholesome recipe is perfect for meal prep or a quick, healthy dinner. Searching for a protein-packed soba noodle salad that’s bursting with flavor? Look no further!
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Recipe Information
Ingredients
- 8 oz soba noodles
- 1 lb boneless, skinless chicken breast
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 0.25 cup peanut butter (creamy or natural)
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp water
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, halved and thinly sliced
- 0.25 cup cilantro, chopped
- 2 green onion, thinly sliced
- 1 tbsp sesame seeds (optional, for garnish)
- 4 lime wedges (for serving)
Instructions
Cook the soba noodles in boiling water according to the package instructions. Drain, rinse with cold water to stop the cooking, and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and let it rest for 5 minutes. Slice the chicken into thin strips.
In a medium bowl, whisk together the soy sauce, peanut butter, rice vinegar, honey, sesame oil, and water until smooth. Adjust the consistency with additional water if the dressing is too thick.
In a large mixing bowl, combine the cooked soba noodles, carrot, red bell pepper, cucumber, cilantro, and green onion.
Toss the noodle mixture with the peanut dressing until evenly coated.
Transfer the salad to a serving platter or individual bowls and arrange the sliced chicken on top.
Sprinkle with sesame seeds, if desired, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 35.8 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2870 mg | 61% | |
*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.
