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jhessica

Kyoto Chicken Soba Salad with Creamy Sesame Dressing Recipe Delight!

A refreshing and nutritious Kyoto Chicken Soba Salad topped with a creamy sesame dressing, perfect for a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups soba noodles
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 red bell pepper thinly sliced
  • 2 green onions chopped
  • 1/4 cup fresh cilantro chopped
  • Salt and pepper to taste
  • 1/4 cup tahini for dressing
  • 2 tablespoons soy sauce for dressing
  • 2 tablespoons rice vinegar for dressing
  • 1 tablespoon honey for dressing
  • 1 tablespoon sesame oil for dressing
  • 1 teaspoon minced garlic for dressing
  • 1 teaspoon grated fresh ginger for dressing
  • Water as needed for consistency (for dressing)

Method
 

  1. Cook soba noodles according to package instructions. Drain and rinse under cold water. Set aside.
  2. Season chicken breasts with soy sauce, olive oil, salt, and pepper. Grill or pan-sear over medium heat for about 6-7 minutes per side, or until cooked through. Let rest for a few minutes, then slice into strips.
  3. In a large bowl, combine the cooked soba noodles, shredded carrots, cucumber, red bell pepper, green onions, and cilantro. Add the sliced chicken on top.
  4. In a separate bowl, whisk together tahini, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Add water a little at a time until the dressing reaches your desired consistency.
  5. Drizzle the creamy sesame dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 8g

Notes

  • For a spicier kick, add a teaspoon of sriracha to the dressing.
  • For a vegetarian option, substitute grilled tofu for chicken and use maple syrup instead of honey.

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