Oriental Chicken & Soba Noodle Salad With Ginger Peanut Dressing

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

Ingredients:
1/3 cup seasoned rice wine vinegar
1 1/2 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

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

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.