Asian Sesame Chicken Salad with Soba Noodles
This Asian sesame chicken salad is high in protein and low in calories, it’s perfect for a nourishing lunch that leaves you satisfied without weighing you down. The delicious dressing is packed with flavour and has added anti-inflammatory benefits from the sesame oil and sesame seeds.
Ingredients 15
4 oz soba noodles
2 skinless chicken breasts, lightly oiled, seasoned with salt and pepper
1 carrot, shredded
1 cup baby spinach leaves
Handful red cabbage, shredded
1 cucumber, small, thinly sliced
2 green onions, sliced
2 tbsp toasted sesame seeds
2 tbsp cilantro leaves, fresh, optional
Sesame Dressing
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tsp honey
1 garlic clove, minced
1⁄2 tsp grated ginger
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Method 5
Bring a large pot of water to a boil. Add and cook according to package instructions (usually 4–5 minutes). Drain and rinse under cold water. Set aside.
Heat a grill pan or skillet over medium-high heat. Brush with oil and season with salt and pepper. Cook for 6–7 minutes per side until cooked through. Remove from heat and let rest for 3 minutes, then slice thinly.
In a small bowl, whisk together , , , , , and for the dressing.
In a large bowl, combine the cooked , , , , , , and . Pour the dressing over and toss gently to mix. Taste and season with salt and pepper if needed.
Divide the salad between two bowls. Sprinkle each bowl with toasted sesame seeds and fresh cilantro leaves.
Helpful tips
For extra flavor, marinate the chicken in half the dressing for 10–15 minutes before cooking.
Soba noodles can be swapped for other noodles.
Feel free to add other crunchy vegetables like bell peppers or radish for extra texture.
Sesame seeds are best toasted.
