Kyoto chicken and soba noodle salad

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 710 Calories/Serving

25–35 Minutes

Hearty, 100% buckwheat noodles are a treat for those avoiding wheat, but they can be hard to find. Combined with chicken, kale, and bright lime, the noodles make a fresh and filling lunch or supper. Any leftover miso dressing can double as a dipping sauce for tomorrow’s crudités lunch.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces gluten-free soba noodles
Two 6-ounce boneless skinless chicken breasts
1 bunch kale
1 lime
1 heart romaine
2 scallions
½ cup shredded carrots
Sunbasket miso dressing (gluten-free white miso paste - almond butter - coconut aminos - water - garlic - shallot - ginger - sesame oil)

Nutrition per serving

Calories 710, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1420mg (62% DV), Total Carb. 12g (4% DV), Protein 53g
Contains: Tree Nuts, Soybeans

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the soba noodles

Bring a medium pot of water to a boil. Add the soba noodles and cook until just tender, 4 to 5 minutes. Drain and rinse under cold water.
While the soba cooks, start the chicken.

Cook the chicken

Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, turning once, until browned and cooked through, 4 to 6 minutes per side, depending on thickness. Transfer to a plate to rest.
While the chicken cooks and rests, prepare the rest of the salad.

Prep the kale

Strip the kale leaves from the stems; finely chop the leaves.
Juice the lime.

In a large bowl, massage the kale leaves with the lime juice and season with salt. Let stand for 5 minutes. Meanwhile, prepare the remaining ingredients.

Prep the remaining salad ingredients

Trim the root end from the romaine; coarsely chop the leaves.
Cut the chicken crosswise into ¼-inch-thick slices.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal.

To the bowl with the kale, add the soba noodles, romaine, carrots, and as much miso dressing as you like. Toss to coat and season to taste with salt and pepper.

Serve

Transfer the soba noodle salad to individual bowls. Top with the chicken, garnish with the scallions, and serve with any remaining dressing at the table.

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