This simple salad is a great way to make the most of summer veg whilst adding in some lean protein as well. The soba noodles are optional, but we like carbs in our house so I always add them (you could also use udon or vermicelli). The veggies are not prescriptive in this recipe so feel free to mix it up. This salad is so easy and the leftovers are delicious for lunch the next day.
2 Chicken Breasts
1 Tbs Chopped Chives
1 Tsp Chicken Stock Powder
½ Tbs Tamari (or Soy Sauce)
½ Tsp sesame oil
200g Rocket/Baby spinach, washed and drained
1 Carrot, peeled and sliced
1 Medium Cucumber, sliced
1 Avocado, sliced into strips
1 Red Capsicum, sliced into strips
200g Corn Kernals
1 Bunch Asparagus, cut in half
180g Soba Noodles
3 Tbs Greek Yoghurt
2 Tbs Dill, freshly chopped
1 Tbs Olive oil
Freshly cracked pepper
Place chives, stock powder, tamari, sesame oil and chicken breasts in a medium pot, cover with water and bring to the boil. Simmer for 15-20 minutes until chicken is cooked through.
Remove chicken from water and set aside, but leave liquid simmering on the stove.
Add asparagus to the simmering stock and blanch for 1 minute. Remove with tongs, and leave the water simmering.
Finally add the soba noodles to the simmering stock and cook according to packet directions. Drain and set aside to cool slightly.
Shred Chicken with a fork.
Add dressing ingredients to a small bowl and mix well.
Add noodles, salad ingredients and chicken to a big bowl. Top with the dressing and mix well until it’s all combined.
Serve and enjoy!
Serves approximately 4 people (This always comfortably feeds me, my hungry husband and provides him with a big lunch to take to work the next day.)
Extra Note: If you like, once you’ve drained the noodles you can save the chicken stock to use in making soup.