Chicken Soba Noodles Jar Salad
Servings 4
Ingredients
- 2 chicken breasts
- 400 ml coconut milk
- 180 g soba noodles
- 1 carrot large, grated
- 1 ½ cups edamame beans frozen
- 1 cucumber quartered lengthways and sliced
- 1/2 cup Fresh coriander roughly chopped
Dressing
- 3 tablespoons peanut butter
- 1 lime juiced
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy source
- 1 teaspoon maple syrup
- 1 teaspoon ginger finely diced or grated
- 2-3 tablespoons water (to thin)
Instructions
- Poach the chicken: Place chicken breasts in a pot and cover with coconut milk and water. Bring to a gentle simmer and cook for 10-12 minutes, or until cooked through. Remove, cool slightly, then roughly chop.2 chicken breasts, 400 ml coconut milk
- Make the dressing: In a small bowl or jar, combine the peanut butter, lime juice, rice wine vinegar, soy sauce, maple syrup, ginger, and water. Shake or whisk until smooth.3 tablespoons peanut butter , 1 lime, 1 tablespoon rice wine vinegar, 1 tablespoon light soy source, 1 teaspoon maple syrup , 1 teaspoon ginger, 2-3 tablespoons water (to thin)
- Assemble the jars: Start with the dressing at the bottom. Layer in this order: soba noodles, grated carrot, edamame, cucumber, chicken, and coriander on top.180 g soba noodles, 1 carrot, 1 ½ cups edamame beans, 1 cucumber, 2 chicken breasts, 1/2 cup Fresh coriander
- To serve: Tip the contents of a jar into a bowl. If there is dressing left at the bottom of the jar, add about 2 tablespoons of warm water to the empty jar, pop the lid back on, and shake to loosen any leftover dressing. Pour it over your salad and toss well before eating.