Asian Chicken Salad with Soba Noodles

  • 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.


1/2 cup rice wine vinegar
1/4 cup reduced-sodium soy sauce
3 tablespoons packed brown sugar
1 tablespoon dark sesame oil
1 medium head (1 1/4 pound) Napa cabbage, cored and shredded
1/2 cup shredded red cabbage
1/2 cup julienne-cut carrots
1 medium red bell pepper, trimmed, seeded and diced
2 chopped green onions, using both bulb and stems
1 cup cooked soba noodles, cooled
1 pound cooked boneless, skinless chicken breast halves, sliced into strips
2 tablespoons sesame seeds


  1. Whisk together vinegar, soy sauce, brown sugar and oil; set aside.
  2. 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).



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