soba noodle chicken salad

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Soba Noodle Chicken Salad:

• 2 small boneless, skinless chicken breast halves
• 2 tsp olive oil
• ½ tsp salt
• ¼ tsp freshly ground pepper
• 1 small shallot, sliced into rings
• 1 red pepper, sliced into strips
• 1 small cucumber, diced
• 3 tbsp chopped cashews
• 2 tbsp chopped cilantro
• 4 ounces dried soba noodles

Dressing:

• 2 tbsp tahini
• 2 tbsp soy sauce or tamari
• 2 tsp fresh ginger, minced
• 2 tbsp sesame oil
• 1 small garlic clove, minced

Bake chicken at 375° for 45 minutes. (Or, subtitute already cooked leftover Turkey.) While chicken is baking, boil the noodles according to their package. Cool the chicken breasts for 5 minutes, then slice into thin strips. Place the strips in a large bowl and toss with shallot, pepper, cucumber, cashews, and cilantro. Add the noodles and toss. To make the dressing: whisk the tahini, soy sauce, ginger, garlic, and sesame oil in a medium bowl. Pour the dressing over the salad, toss, and serve.

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