For Your Health: Edamame-Soba Noodle Salad

Edamame-Soba Noodle Salad with Grilled Chicken, Snow Peas & Black Sesame
Serving size 4 (1 serving = 2 cups edamame-soba salad)
One 8 oz. package soba noodles
1/4 cup light soy sauce
2 tablespoons canola oil
2 tablespoons rice vinegar
juice and zest of 2 limes
2 teaspoons sesame oil
1 teaspoon sriracha sauce or other chili sauce
3/4 lb thin-cut chicken breasts
1/2 lb. fresh snow peas, lightly steamed, or one 10 oz, package frozen, defrosted and drained
1 cup cooked shelled edamame
1 large carrot, shredded
1 red pepper, seeded and thinly sliced
3 tablespoons chopped cilantro
1 tablespoon black sesame seeds, or regular sesame seeds
15 minutes / Start to Finish: 30 minutes
Whisk together soy sauce, oil, vinegar, lime juice and zest, sesame oil and sriracha sauce. Place chicken breasts in a Ziptop bag and add half of marinade, reserving other half. Refrigerate chicken for one hour and up to four. Preheat grill or grill pan to medium-high. Remove chicken from bag and discard used marinade. Grill chicken until done, 1-2 minutes per side. Remove from grill, cool to room temperature and slice into 1/4-inch strips.

Bring a 4-quart saucepan filled with salted water to a boil and cook soba noodles until firm but not mushy, 3 minutes. Drain and rinse with cold water. Place soba in a bowl and add grilled chicken, snow peas, edamame, carrot, red pepper and cilantro. Add reserved marinade and toss to combine. Sprinkle with black sesame seeds.


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