Chicken And Mango Soba Salad With Peanut Dressing Food

CHICKEN AND MANGO SALAD WITH SPICY PEANUT DRESSING

Chicken and Mango Salad with Spicy Peanut Dressing image

Time 38m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 Tbsp. natural, smooth peanut butter
2 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. vegetable oil
1 Tbsp. Sriracha or other smooth hot chili sauce
1 large garlic clove, minced
2 tsp. finely grated fresh ginger
2 (8 oz/225 gram) boneless, skinless chicken breasts
2 Tbsp. olive oil
1 tsp. chili powder
1 tsp. ground cumin
Salt and freshly ground black pepper to taste
1 head butter lettuce, separated into leaves
1 large ripe mango, peeled and cubed
1/3 English cucumber, halved lengthwise and sliced
1/2 medium red pepper, cubed
1/3 cup packed cilantro or mint sprigs

Steps:

Combine dressing ingredients in a small bowl. Cover and refrigerate until needed below. Heat the oil in a non-stick skillet set over medium, medium-high heat. Sprinkle and rub chicken with chili powder, cumin, salt and pepper. Sear and cook the chicken 4 minutes per side, or until cooked through. Cool chicken, and then thinly slice. Divide and mound butter lettuce on each of 4 plates. Arrange some chicken, mango, cucumber, bell pepper and cilantro (or mint) on each salad. Drizzle each salad with some of the dressing and serve. Note: If time is short, instead of cooking your own chicken for this recipe, replace it, and its flavourings, with the hot, fully cooked BBQ chicken sold in our Deli Department. Slice and add as much of that chicken to your salads as you would like, and save the rest to use in sandwiches, pasta or other dishes the next day.

CHICKEN SOBA SALAD WITH GINGER-PEANUT DRESSING

Chicken Soba Salad With Ginger-Peanut Dressing image

The dressing will definitely taste acidic and a bit salty before you toss it with the noodles. An intense dressing is needed to stand up to noodles. From Food Nouveau. Take note of the dressing's 6 tablespoons Japanese soy sauce. One tablespoon of the 6 may be replaced with one tablespoon of fish sauce for a much more complex flavor.

Provided by gailanng

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

5 ounces dried soba noodles or 5 ounces spaghetti
2 cups cooked chicken, diced
1/2 red bell pepper, thinly sliced
1 medium carrot, julienned
2 1/2 ounces broccoli florets
2 handfuls bean sprouts, thoroughly washed
2 green onions, thinly sliced (white and green parts)
2 tablespoons peanuts, chopped
1 tablespoon sesame seeds
fresh cilantro, chopped, to taste
6 tablespoons Japanese soy sauce (can substitute 5 T soy sauce and 1 T fish sauce)
3 tablespoons rice wine vinegar
2 tablespoons peanut oil or 2 tablespoons canola oil
1 tablespoon sesame oil
1 1/2 tablespoons creamy peanut butter
1 small garlic clove, minced
1 tablespoon fresh ginger, grated
1 teaspoon sambal oelek (optional) or 1 small red Thai chile, minced (optional)
1 teaspoon sugar (or honey to taste)

Steps:

Bring a large pot of salted water to a boil. Cook soba noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
Make the dressing by combining all ingredients in a small food processor or blender and mix until dressing is smooth.
In a large bowl, toss chicken with noodles, bell pepper, carrot, broccoli florets, bean sprouts, scallions and dressing. Add half the peanuts and sesame seeds and toss well. Serve in large bowls, each portion sprinkled with fresh ciilantro and the remaining peanuts and sesame seeds.

Nutrition Facts : Calories 440.6, Fat 21.6, SaturatedFat 4, Cholesterol 52.5, Sodium 1889.4, Carbohydrate 36, Fiber 2.2, Sugar 3.8, Protein 29.6

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO

Soba Noodle Salad with Cucumber and Mango image

Categories Salad Fruit Pasta Vegetable Appetizer Super Bowl Mango Cucumber Winter Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 15

Ingredients

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Steps:

Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

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