Soba Chicken Noodle Salad with Ginger Peanut Dressing
 This Asian-inspired noodle salad is everything you want a summertime meal to be: flavorful, light, and totally satisfying. Ingredients For the Chicken 2 bone-in, skin-on chicken breasts (see note) 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 2 bone-in, skin-on chicken breasts (see note) 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper For the Salad 10 ounces soba noodles (or spaghetti) 1 red bell pepper, thinly sliced into bite-sized pieces 4 scallions, white and green parts, thinly sliced ½ cup chopped salted peanuts ¼ cup chopped fresh cilantro 1 tablespoon sesame seeds 10 ounces soba noodles (or spaghetti) 1 red bell pepper, thinly sliced into bite-sized pieces 4 scallions, white and green parts, thinly sliced ½ cup chopped salted peanuts ¼ cup chopped fresh cilantro 1 tablespoon sesame seeds For the Dressing 6 tablespoons soy sauce 3 tablespoons seasoned rice wine vinegar 2 tablespoons peanut oil 1 tablespoon sesame oil 1½ tablespoons creamy peanut butter 2 small garlic cloves, roughly chopped 1 tablespoon minced fresh ginger (see note) 1 tablespoon sugar 6 tablespoons soy sauce 3 tablespoons seasoned rice wine vinegar 2 tablespoons peanut oil 1 tablespoon sesame oil 1½ tablespoons creamy peanut butter 2 small garlic cloves, roughly chopped 1 tablespoon minced fresh ginger (see note) 1 tablespoon sugar Instructions Cook the chicken: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with aluminum foil. Place the chicken breasts on the prepared pan. Rub the skin with the vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Begin the salad: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water. Make the dressing: Meanwhile, in a small food processor or blender, combine the soy sauce, vinegar, peanut oil, sesame oil, peanut butter, garlic, ginger, and sugar; blend until smooth. Finish the salad: Remove the skin from the chicken breasts and shred the meat into bite-sized pieces. In a large bowl, toss the shredded chicken with the noodles, bell pepper, scallions, peanuts, cilantro, sesame seeds, and dressing. Taste and adjust seasoning if necessary. Serve immediately. Note: If you'd like to use leftover chicken or a store-bought rotisserie, you'll need 2 cups of cooked, shredded meat. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Cook the chicken: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with aluminum foil. Place the chicken breasts on the prepared pan. Rub the skin with the vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Begin the salad: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water. Make the dressing: Meanwhile, in a small food processor or blender, combine the soy sauce, vinegar, peanut oil, sesame oil, peanut butter, garlic, ginger, and sugar; blend until smooth. Finish the salad: Remove the skin from the chicken breasts and shred the meat into bite-sized pieces. In a large bowl, toss the shredded chicken with the noodles, bell pepper, scallions, peanuts, cilantro, sesame seeds, and dressing. Taste and adjust seasoning if necessary. Serve immediately. Note: If you'd like to use leftover chicken or a store-bought rotisserie, you'll need 2 cups of cooked, shredded meat. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Nutrition Information Powered by Per serving (4 servings) Calories: 708 Fat: 36g Saturated fat: 6g Carbohydrates: 67g Sugar: 7g Fiber: 3g Protein: 37g Sodium: 2099mg Cholesterol: 56mg Per serving (4 servings) Calories: 708 Fat: 36g Saturated fat: 6g Carbohydrates: 67g Sugar: 7g Fiber: 3g Protein: 37g Sodium: 2099mg Cholesterol: 56mg