Thai Soba Noodle Salad with Peanut Grilled Chicken

1 from 1 vote

Prep Time 40

Cook Time 20

Total Time 1

Servings servings

Calories 385kcal

1 package (9.5 oz) buckwheat soba noodles, cooked according to package instructions, rinsed well, and chilled
3 medium carrots, peeled and cut into 1-in matchsticks
1 large sweet pepper, cored and cut into 1-in matchsticks
2 cups shredded green or red cabbage
1/2 cup thinly sliced green onion
1/4 cup minced fresh cilantro
1/4 cup roasted salted peanuts

In a large bowl, whisk peanut butter, honey, soy sauce, vinegar, sesame oil, and ginger well about 1 minute until smooth. Season dressing with salt and pepper to taste.
Divide dressing in half and place 1/2 in a small jar (this will be the dressing for the salad later) Leave remaining dressing in the bowl and add chicken breasts to bowl, turning to evenly coat in dressing. Allow chicken to marinade in fridge 1 hour (or up to 8)
When done marinating, remove chicken from marinade and discard marinade. Grill chicken over medium-high heat, turning once until chicken registers 165F (about 10 minutes cooking) Allow chicken to cool several minutes then slice into thin strips.

In a large serving bowl, combine noodles, carrots, pepper, cabbage, green onion, cilantro, and grilled chicken strips. Store in fridge until ready to serve.
When ready to serve, drizzle reserved peanut dressing over top and add roasted peanuts. Toss salad to evenly coat in dressing. Serve salad immediately once dressed. Enjoy!