Peanut Chicken Soba Salad

SARA JENSEN

2 cups water

2 (6-ounce) skinless, boneless chicken breast halves

4 black peppercorns

1 bay leaf

1 tablespoon rice vinegar

2 tablespoons roasted peanut oil

2 teaspoons low-sodium soy sauce

1 teaspoon honey

1 teaspoon chili garlic sauce (such as Lee Kum Kee)

1/2 teaspoon salt

2 cups cooked soba noodles (about 4 ounces uncooked)

1 cup grated carrot

1/2 cup thinly sliced green onions

1/4 cup minced red onion

1/4 cup chopped fresh basil

4 teaspoons chopped unsalted, dry-roasted peanuts

lime wedges (optional)

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl. Combine vinegar and next 5 ingredients (vinegar through salt,) stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.

THIS IS A GREAT SUMMER SALAD. SERVE WITH COCONUT RICE (SIDE DISHES) AND FRUIT. PURCHASE THE SOBA NOODLE IN THE ASIAN SECTION.