Ingredients
4 boneless, skinless chicken breasts (halal/vegetarian option preferred)
10 oz soba noodles or udon noodles
2 cups shredded napa cabbage
1 cup julienned carrots
1/4 cup sesame seeds (toasted and raw mixed)
2 green onions (sliced)
2 cups chopped roasted peanuts or cashews
2 tbsp soy sauce (gluten-free optional)
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp peanut butter or tahini
1 clove garlic (minced)
1 tsp grated ginger
1 tbsp honey or maple syrup
1 tbsp olive oil (for grilling)
Salt and pepper to taste
Instructions
Preheat grill or skillet to medium-high heat.
Cook noodles according to package instructions, rinse with cold water, and drain.
Season chicken breasts with salt, pepper, and 1 tbsp soy sauce. Sear/grill for 6-8 minutes per side until golden and juicy.
Mince garlic and grate ginger, mix with soy sauce, rice vinegar, sesame oil, honey, and tahini to make dressing.
In a large bowl, combine noodles, cabbage, carrots, green onions, and 1/4 cup toasted sesame seeds.
Slice grilled chicken breasts into strips and add to bowl.
Pour dressing over salad, toss gently to coat, and top with chopped peanuts and remaining sesame seeds.
Notes
Substitute halal chicken if needed
Use shredded kale or bok choy if cabbage is unavailable
Store leftovers in an airtight container for up to 3 days
Add chili flakes or sesame sticks for extra crunch
- Prep Time: 20
- Cook Time: 15
- Category: Lean Chicken
- Method: Grilling
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (1 bowl)
- Calories: 520
- Sugar: 4g
- Sodium: 1800mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg