You are here: Home » Recipes » Asian Chicken Salad with Soba Noodles Asian Chicken Salad with Soba Noodles Recipe by Food & Culinary Professionals Dietetic Practice Group Yield 6 servings Prep 20 mins Cook 20 mins The sweet and sour dressing is a fusion of Pacific Rim flavors. The salad combines a variety of raw vegetables perfect for hot summer days. PrintEmail Ingredients 1/2 cup rice wine vinegar1/4 cup reduced-sodium soy sauce3 tablespoons packed brown sugar1 tablespoon dark sesame oil1 medium head (1 1/4 pound) Napa cabbage, cored and shredded1/2 cup shredded red cabbage1/2 cup julienne-cut carrots1 medium red bell pepper, trimmed, seeded and diced2 chopped green onions, using both bulb and stems1 cup cooked soba noodles, cooled1 pound cooked boneless, skinless chicken breast halves, sliced into strips2 tablespoons sesame seeds Instructions Whisk together vinegar, soy sauce, brown sugar and oil; set aside. Toss lightly cabbage, carrots, red pepper, and onions in large salad bowl. Drizzle with dressing; toss to coat. Add cooked pasta; toss and top with chicken strips. Sprinkle with sesame seeds and serve. Makes about 12 cups. Recipe by Maria Vargas. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association’s Cooking Healthy Across America (Wiley, 2004).