Peanut Chicken Soba Salad

Yield: 4 servings (serving size= 1 cup salad and 1 tsp. chopped peanuts).
Source: Cooking Light, May 2004
CL Comments: You'll only need 15 minutes to cook the chicken and noodles for this Asian salad. If sort on time, substitute rotisserie chicken or leftover cooked chicken, and purchase preshredded carrots from your supermarket's produce section.
Comments from a cook in PA: This was FABULOUS. And I suspect that the longer it sits (hello, lunch leftovers for tomorrow), the better it will taste, because the flavors will have even more of a chance to meld. That was my only complaint...I should have let it sit 20 or 30 min before eating it, because I'll bet it would be even better. HOW HAVE I NEVER HAD ROASTED PEANUT OIL IN MY HOUSE BEFORE??? Such a toasty, strong peanut flavor, compared to regular peanut oil. This will be a 5-point lunch staple in our house from this point forward. I used pre-shredded matchstick carrots instead of grating them myself, and I'm glad I did; the crunch was a nice addition. Highly recommend.

INGREDIENTS:

2 c. water
2 (6 oz) boneless, skinless chicken breast halves
4 black peppercorns
1 bay leaf
1 T. rice vinegar
2 T. roasted peanut oil
2 tsp. low sodium soy sauce
1 tsp. honey
1 tsp. chili garlic sauce (such as Lee Kum Kee)
1/2 tsp. salt
2 c. cooked soba noodles (about 4 oz uncooked)
1 c. grated carrot
1/2 c. thinly sliced green onions
1/4 c. minced red onion
1/4 c. chopped fresh basil
4 tsp. chopped unsalted dry roasted peanuts
lime wedges (optional)

INSTRUCTIONS:

  1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl. Combine vinegar and next 5 ingredients (vinegar through salt), stirring wiht a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (soba through chopped basil) to chicken mixture and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
Cal=256; Fat=9.5g; Protein=23.9g; Carb=19.5g; Fiber=2.5g; Chol=49mg; Iron=1.3mg; Sodium=538mg; Calcium=30mg

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