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Oriental Chicken & Soba Noodle Salad With Ginger Peanut Dressing


1 pound baked or grilled chicken breast meat shredded or cubed
6 ounces uncooked buck wheat soba noodles, cooked al-dente w/o oil or salt
8 cups baby spinach or a mixture of European baby greens that include spinach
½ cup grated carrot
½ cup shredded red bell pepper
1 8-oz can sliced water chestnuts, drained
1/3 cup chopped fresh cilantro
¼ cup chopped fresh basil – optional
4 green onions, trimmed and chopped or thinly sliced
2 tablespoons finely chopped dry roasted peanuts
lime wedges – optional

Ginger Peanut Dressing
1/3 cup seasoned rice wine vinegar
11/2 tablespoons best quality peanut butter (Adams, etc.)
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons sweet rice wine
2 tablespoons lime juice
1 tablespoon fresh ginger root, minced
1 clove pressed or minced garlic
¼ to ½ teaspoon Chinese chili paste


1. Whisk dressing ingredients together in a large bowl and set aside.

2. Divide salad greens among four plates or use one large plate or bowl for all greens. In a separate medium size bowl gently toss soba noodles together with, carrot, bell pepper, water chestnuts and herbs. Divide among four plates or top greens with mixture if using a large bowl or plate. Top noodles with chicken and green onions. Cover and chill or serve at room temperature.

3. Before serving salad sprinkle each serving with ½ tablespoon chopped peanuts or top with chopped peanuts and serve with Ginger Peanut Dressing and lime wedges on the side.

Yield: 4 servings each at approximately 405 calories; 6.3 grams total fat; 1 gram saturated fat; 41 milligrams cholesterol; 61 grams total carbohydrate; 6.2 grams dietary fiber; 32 grams protein and 672 milligrams sodium

Compare to traditional recipe at 600 calories and 20 grams total fat

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