This is a great recipe to use up leftover chicken, either from making a roast chicken, or if you’ve grilled up extra chicken breasts. I would consider it more of a lunch dish than a dinner, but that’s because I usually think of dinner as being a hot meal. This is supposed to be served at room temperature instead of warm.

I wouldn’t put this recipe in my normal rotation, but I did still enjoy it. It says that it serves 2, but I felt like it’d be better for 3-4 with a light lunch. I hope you enjoy it if you try it!

Chicken and Soba Noodle Salad (serves 2)
Ingredients:

1/3 lb soba noodles
salt
1 tsp sesame oil
1/4 cup soy sauce
3 Tbs mirin
1/2 tsp sugar
1/2 tsp grated ginger
1/4-1/2 tsp wasabi paste
3 large radishes, thinly sliced
1 small carrot, peeled and shredded
1/2 cucumber, thinly sliced (and seeded if you wish)
2 green onions
pepper

In a large pot, bring 4 qts of water to a boil. Season with salt. Cook soba noodles according to package instructions. Run noodles under cold water and drain well. Toss with 1 tsp sesame oil and set aside to cool.

Whisk together soy sauce, mirin, sugar, ginger and wasabi in a small bowl. Pour over noodles and toss together. Add in chicken, radishes, carrot, cucumber and 1 green onion. Season dish with salt and pepper to taste and serve in bowls, sprinkled with the remaining green onion.

Recipe from Cooking for Two (America’s Test Kitchen)