Best 2 Peanut Chicken Soba Salad Recipes

Peanut chicken soba salad is a delectable dish that combines the savory flavors of peanut sauce, tender chicken, and the nutty taste of soba noodles. It's a perfect blend of textures, with crispy chicken, soft noodles, and crunchy vegetables. This salad is not only delicious but also incredibly versatile. You can customize it to your liking by adding different vegetables, nuts, or seeds. It's a great meal for lunch or dinner and can be easily packed for a satisfying on-the-go meal.

Let's cook with our recipes!

CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING

Chicken and Mango Soba Salad With Peanut Dressing image

Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.

Provided by Susan Spungen

Categories dinner, lunch, quick, noodles, poultry, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup smooth peanut butter, natural or regular
1/4 cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
1/2 teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
1/2 teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or 1/2 large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or 1/2 English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced

Steps:

Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

PEANUT CHICKEN SOBA SALAD

Peanut Chicken Soba Salad image

Make and share this Peanut Chicken Soba Salad recipe from Food.com.

Provided by viking

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups water
2 boneless skinless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons peanut oil
2 teaspoons low sodium soy sauce
1 teaspoon honey
1 teaspoon chili-garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
2 cups cooked soba noodles (about 4 oz. uncooked)
1 cup grated carrot
1/2 cup thinly sliced green onion
1/4 cup minced red onion
1/4 cup chopped fresh basil
4 teaspoons chopped dry-roasted unsalted peanuts
lime wedge (optional)

Steps:

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 with a whisk.
Pour over chicken, let stand 5 minutes.
Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
Sprinkle with peanuts and garnish with lime slices if desired.

Tips:

Meal prep: Cook the chicken, soba noodles, and vegetables ahead of time to save time during the week. You can also make the peanut dressing in advance and store it in the refrigerator for up to a week.

Use high-quality ingredients: The fresher and better quality the ingredients, the tastier your salad will be. Look for organic, free-range chicken, fresh vegetables, and a good-quality peanut butter.

Adjust the spiciness: If you don't like spicy food, you can reduce the amount of chili powder or Sriracha sauce in the peanut dressing. You can also add a little bit of honey or maple syrup to balance out the heat.

Add extra toppings: Feel free to add other toppings to your salad, such as chopped peanuts, sesame seeds, or fresh herbs. You can also serve it with a side of lime wedges or Sriracha sauce.

Conclusion:

Peanut chicken soba salad is a delicious, healthy, and easy-to-make meal that's perfect for busy weeknights. It's packed with protein, vegetables, and healthy fats, and the peanut dressing is creamy, flavorful, and addictive. Whether you're looking for a quick lunch or a light dinner, this salad is sure to please.