Recipe Ingredients
For peanut dressing:
- 3 tablespoons creamy peanut butter
- 1 tablespoon Greek yogurt
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sriracha sauce
- 1 lime, juiced
- 1 garlic clove, finely grated
- Kosher salt and freshly ground black pepper, to taste
For assembly:
- 1 (8-ounce) package soba noodles
- 4 cups frozen oven-roasted diced chicken, thawed
- 3 cups packed shredded purple cabbage
- 2 cups matchstick carrots
- 1 cup frozen shelled edamame, thawed and patted dry
- 1 cup packed fresh cilantro leaves
- 1 large red bell pepper, thinly sliced
- 4 green onions, thinly sliced
Recipe Directions
For peanut dressing:
- Whisk peanut butter and yogurt together in a medium bowl until smooth. Add soy sauce, sriracha, lime juice and garlic, and whisk until combined. Season with salt and pepper, to taste.
For assembly:
- Cook soba noodles according to package directions. Drain noodles and rinse with cold water. Set aside.
- Spoon peanut dressing into bottom of 4 large canning jars. Layer evenly with noodles, chicken, cabbage, carrots, edamame, cilantro, bell pepper and green onions.
- Cover tightly with lid, and refrigerate until ready to serve.
Tip:
Salad can be stored refrigerated for up to 2 days.
