Asian Chicken Salad with Soba Noodles

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 20 mins


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

Nutritional Info *per serving

  • Calories 230
  • Fat 7g
  • Saturated Fat 1.5g
  • Cholesterol 65mg
  • Sodium 490mg
  • Carbohydrate 17g
  • Fiber 3g
  • Protein 27g