Quick & Easy Summer Salads to Beat the Heat

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Cold peanut chicken soba noodle salad

This cold soba noodle salad is going to become your best friend on hot summer days. With a delicious sweet and savory peanut sauce, crispy veggies and pan-seared chicken breast, it's a pleasing dish the whole family will love. And don't be deterred by the sauce ingredients - everything gets whizzed in the blender for maximum ease!

Ingredients for 4 servings

• 1/2 lb (225 g) soba noodles
• 1/2 lb (225 g) chicken breasts, pounded to an even 1-cm thickness
• 1 red bell pepper, cored, seeded and roughly chopped
  
• 3-4 cups purple cabbage, chopped
• Fresh cilantro, chopped

Sauce

• 3 tbsp peanut butter
• 3 tbsp water
• 3 tbsp soy sauce
• 1.5 tbsp sesame oil
• 1.5 tbsp honey
• 1.5 tbsp lime juice
• 1 garlic clove
• 2.5 tbsp Sriracha or other garlic chili sauce
• 1/4 cup (40 g) peanuts

Seasoning

• Salt, pepper
• Crushed peanuts to garnish

Instructions

1. Cook the soba noodles in a pot of boiling water according to the package directions. Drain and rinse under cold water. Set aside and let cool.
2. Heat a bit of cooking oil in a skillet over medium-high heat, and add the chicken breasts. Season with salt and pepper.
3. Cook the chicken breasts for 4-5 min. undisturbed, then flip and cook for 4-5 min. longer, until lightly browned on both sides and cooked through. The juices should run clear. Set aside and let cool before shredding or chopping into bite-sized pieces.
   
4. In a blender or food processor, add all of the sauce ingredients. Purée until combined and to the texture of your liking. You can make it completely smooth or leave it slightly chunky.
5. Add the sauce to a large mixing bowl with the soba noodles, chicken, bell pepper, cabbage and cilantro. Toss until everything is well coated in the sauce.
6. Garnish with crushed peanuts and serve immediately, or refrigerate for 1 hour before serving.