Though we're finally settled back in, it feels as if I can't actually settle in. I've been playing a nasty game of catch-up in all aspects of my life including blogging. Getting around to all my favorite foodie blogs has also been a bullet point on the to-do list , so I apologize if I haven't been around lately.
This salad is a perfect solution to my currently crazy life. Though it boasts a long list of ingredients, everything comes together quickly and the taste is unparalleled. In an attempt to boost our veggie intake, I've added lightly sauteed red peppers, romaine (for some nutritional value), and shelled edamame. To make the salad a little heartier, I threw in some soba noodles I found in the pantry. The noodles definitely make the salad, so I'd recommend throwing some in as well. Oh, and to give hubby a job and to take advantage of the beautiful weather, we decided to grill the chicken. The picture above is from our leftovers, so the ratio of ingredients has been cherry-picked a bit. Somebody in our house loves noodles very much so those are mostly gone :)
By the way, Martha is having a blog contest. Be sure to check it out!
Chinese Chicken Soba Salad
adapted from Ellie Krieger
4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1/2 teaspoon fresh grated ginger
1 clove garlic, crushed
1 pound skinless, boneless chicken breasts or tenders
1 cup shredded carrots
1/2 cup red bell pepper, thinly sliced
1/2 cup frozen shelled edamame
1 tablespoon oyster sauce
1 teaspoon water
1/2 head napa cabbage, thinly shredded (about 6 cups)
1 cup of romaine lettuce, thinly choppped
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges, 1/4 cup juice reserved
1/2 cup cooked soba noodles
1/2 cup fresh cilantro, chopped
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1/4 cup juice from Mandarin oranges
1 1/2 teaspoons chili-garlic sauce or chili sauce
2 tablespoons sesame seeds, toasted
Combine 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, ginger and garlic and brush onto chicken breasts. Grill chicken until fully cooked through and no longer pink. Allow to cool. Shred chicken and set aside.
In a medium skillet over high heat, heat 1 tsp olive oil. Saute carrots, red pepper and edamame. Stir continuously and add oyster sauce. Add water and continue to cook for approximately 2 minutes or until vegetables have softened. Remove from heat and allow to cool.
In a large bowl, combine Napa cabbage, chopped romaine, sauteed vegetables, water chestnuts, Mandarin oranges, soba noodles,cilantro and shredded chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar 1/4 cup Mandarin orange juice and chili sauce. Pour dressing over salad and toss to combine. Sprinkle toasted sesame seeds on top.