Current situation is I am in the den trying to write my blog, my sister-in-law is in the kitchen doing dishes, her husband is helping my husband with his snowmobile seat replacement. My brother-in-law and his GF just left to head home to the Cape which is why I am in the den trying to write. Oh and my daughter and her BF just woke up and came downstairs. To say it was a hectic kind of morning is an understatement. Oh and I forgot my son came down with his dog to run and play with my dog and they are both roaming around the kitchen.

This is kind of a typical day around here, and I am not complaining.

This simple salad recipe was fast to come together and really quite delicious; even the next day for lunch it was great. I am not sure if it would have made 2 days for lunch but I would love to make this again and so would the fam.

I am not sure who came up with the grocery stores roasting a bunch of chickens and selling them but I think they were brilliant. I buy them fairly often for our house and at least once a month for my in-laws who we are still grocery shopping for. We started shopping for them due to Covid but since they are in their 90’s I think it is more of a convenience for them plus I pretty much get carte-blanche for the most part of what to buy so I know they are eating pretty well.

Soba noodle salad with soy-lime dressing and roasted shredded chicken

dclarkabal

a light but filling and delicious salad for dinner or lunch or both

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Servings 4 people

Ingredients

  

soy-lime dressing

• 1 tablespoon freshly grated lime zest
• ¼ cup fresh squeezed lime juice roughly 3 large limes
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha hot sauce
• 1 clove garlic minced
• 1 teaspoon packed brown sugar
• 2 tablespoons canola oil
• 1 teaspoon toasted sesame oil

salad

• 8 ounces soba noodle
• 2 cups roasted chicken shredded
• ½ English cucumber we used ours from the garden, halved lengthwise, seeded and sliced into half moons
• 1 cup edamame, shelled cooked according to the package instructions
• ½ cup coarsely chopped cilantro leaves plus more for serving
• 2 scallions thinly sliced on the bias
• 1 tablespoon sesame seeds plus more for serving
• ½ teaspoon kosher salt
• freshly grated lime zest and wedges for serving

Instructions

 

Dressing

• in a bowl, whisk together the lime zest, juice, soy sauce, Sriracha, garlic and the brown sugar. Whisking constantly, add the oil in a slow steady stream. The dressing, you can make the dressing ahead of time and it can be kept in the refrigerator in a airtight container for about a week.

Salad

• cook the soba noodle according to the package directions. Drain and then rinse with cold water and set aside.
• combine the noodles, chicken, cucumber, edamame, cilantro, scallions, sesame seeds in a large bowl. Add the dressing and toss to combine. Adjust the seasoning to taste.
• divide the noodle salad into 4 bowls and sprinkle with sesame seeds, cilantro and lime zest and serve with lime wedges.