Wow! Summer is here! It hovered around 90°F (32°C) for the whole of our long Memorial Day weekend. We had tickets for an outside concert on Saturday in the sweltering heat and humidity. Luckily we brought along plenty of iced down adult beverages both to keep us cool and to help improve our attitudes. One good thing I can say about the summer temperatures (and it may be the only good thing about summer that you ever hear me mutter…did I mention I despise summers in Virginia?) is that a rise in the mercury signals me to roll out one of our favourite summer chilled salads, Peanut Chicken Soba Salad.
This flavourful Asian inspired salad is a great dish to have around for those hot and steamy summer days. And it comes together very quickly cause the Lord knows I don’t want to spend any more time in a hot kitchen in the hot summer than I have to! With this recipe, you really only need to have one burner on for the amount of time it takes to cook up the soba noodles. ( 4 minutes in boiling water and they’re done!) I use the breast from one rotisserie chicken and I even purchase preshredded carrots. (now that is lazy…) Whatever. It is summer in Virginia and I’m moving both slowly and as little as possible, so if shredding can be eliminated, believe me, it will! This salad makes a deliciously light and satisfying meal and goes fabulously well with a chilled glass of white wine. (or two…or so….).
Peanut Chicken Soba Salad
- 2 (6 ounce) Chicken breast halves, cooked and shredded
- 1 Tablespoon rice vinegar
- 2 Tablespoons roasted peanut oil
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 teaspoon Sriracha (rooster sauce) or any chili garlic sauce
- 1/2 teaspoon salt
- 2 Cups cooked soba noodles (about 4 ounces uncooked)
- 1 Cup grated carrot
- 1/2 Cup green onions, thinly sliced
- 1/4 Cup red onion, minced
- 1/4 Cup fresh basil, chopped
- 4-5 teaspoons dry-roasted peanuts, roughly chopped
- Lime wedges to garnish
Cook and shred chicken breasts. Place shredded chicken in large bowl and set aside.
Combine vinegar and next 5 ingredients. Whisk together.
Pour vinegar mixture over chicken. Let stand for 5-10 minutes.
Add soba noodles and the next 4 ingredients to chicken mixture. Toss well.
Refrigerate until ready to serve.
Just prior to serving, sprinkle chopped peanuts over the top of the salad and garnish with a lime wedge or two.