Cold Soba Noodle Salad with Chicken

Japanese soba noodles, or buckwheat noodles, lend a slightly more nutty flavor to this dish than a typical noodle might. If you do not have soba noodles on hand, or have a hard time finding them, regular spaghetti noodles make a great substitute.

• 4 oz. uncooked soba noodles
• 1/4 pound chicken breast tenders
• 1/2 cup baby carrots, sliced in half
• 1/4 cup chopped green onion
• 1/3 cup reduced-sodium chicken broth
• 2 Tbsp plus 2 tsp peanut butter
• 1 Tbsp reduced-sodium soy sauce
• 1/4 tsp chili paste
• 1/8 tsp ground ginger

1. Cook soba noodles according to package directions. Drain.

2. While the noodles are cooking, place a grill pan over medium high heat, and coat it with cooking spray. Cook the chicken tenders for about 4 minutes on each side, or until cooked completely through. Transfer to a cutting board, and cut into bite sized pieces. Set aside.

3. Whisk together the chicken broth, peanut butter, soy sauce, chili paste, and ground ginger.

4.In a large bowl, toss together the noodles, chicken, carrots, green onion, and peanut butter mixture until all ingredients are well-coated. Chill until ready to serve.

Serves 6 Per Serving (1/2 cup ) Calories 123

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