I love salads like these. I found the recipe on Serious Eats. For the chicken, I cooked it using the Kitchn’s method. I think it’s faster and easier than the method Serious Eats used. I also added edamame to this and changed a couple ingredients to reduce sodium. The ginger-peanut dressing is the best! I also love peanuts, cilantro, and edamame.
For the chicken:
2 bone-in, skin-on chicken breasts (or 2 cups of cooked shredded meat)
Salt and freshly ground black pepper
1/4 cup flour
1/2 tablespoon butter
For the salad:
10 ounces soba noodles (or spaghetti)
1 red bell pepper, thinly sliced into bite-sized pieces
4 scallions, white and green parts, thinly sliced
1/2 cup chopped unsalted peanuts
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds
1/4 cup shelled edamame
For the dressing:
6 tablespoons reduced sodium soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons peanut oil
1 tablespoon Asian sesame oil
1-1/2 tablespoons creamy peanut butter
2 small garlic cloves, roughly chopped
1 tablespoon minced fresh ginger
1 tablespoon sugar
Bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don’t stick. Drain and rinse well under cold water.
Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth.
Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, edamame, scallions, cilantro and sesame seeds. Taste and adjust seasoning if necessary. Serve immediately.