- #high-protein
Thai Peanut Chicken and Edamame Soba Salad
Poached chicken breast, edamame, and crunchy vegetables tossed with soba in a lime-peanut dressing. 54g protein per serving. It's good cold, so it holds up in the fridge through the workweek.
by John at Baisics
Ingredients
- 680 g boneless skinless chicken breast
- 113 g dry soba noodles
- 225 g frozen shelled edamame
- 210 g red cabbage, thinly shredded
- 2 medium carrots, julienned
- 1 whole red bell pepper, thinly sliced
- 3 tbsp natural creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 whole lime, juiced
- 1 tbsp honey
- 1 tsp sriracha
- 1 clove garlic, grated
- 2 tsp fresh ginger, grated
- 0.5 cup fresh cilantro and Thai basil, chopped
- 3 whole scallions, sliced
Instructions
- 1
Put the chicken breasts in a saucepan, cover with cold salted water, and bring to a gentle simmer. Cook 12–14 minutes, until 165°F inside. Rest, then shred.
- 2
Cook the soba according to the package. Add the edamame for the last 3 minutes. Drain and rinse under cold water.
- 3
Whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, garlic, and ginger. Thin with 2–3 tbsp warm water until it pours.
- 4
Toss the noodles, edamame, chicken, cabbage, carrots, and bell pepper with the dressing.
- 5
Fold in the herbs and scallions. Divide into 4 containers.
- 6
Storage: keeps 4 days in the fridge. If the noodles soak up too much dressing, loosen with a squeeze of lime before eating.