Asian Chicken Salad




Vegetables and Mango:

Soba Noodles:


  1. In a small bowl whisk together the dressing ingredients.
  2. Save out a ¼ cup of the dressing for marinating the chicken and set the rest aside.
  3. Place the cooked chicken in a medium-sized bowl.
  4. Sprinkle the chicken lightly with a dash of salt.
  5. Add ¼ cup of dressing to the chicken.
  6. Mix the dressing into the chicken and allow to marinate for 10 to 20 minutes.
  7. Bring 6 cups of water and ½ teaspoon of salt to a boil in a medium saucepan.
  8. Add the soba noodles and simmer uncovered for 3 minutes.
  9. Pour the cooked noodles into a fine mesh strainer and rinse with cold water until they are completely cooled ( 30 seconds to 1 minute); set aside to drain.
  10. Place all of the chopped vegetables and mango in a large mixing bowl.
  11. Add the marinated chicken.
  12. Add the drained soba noodles to the bowl.
  13. Note: If you do not want long noodles in the salad, take a pair of kitchen scissors and cut through the noodles several times. This will make the strands shorter and easier to eat.
  14. Toss the noodles, chicken, vegetables, and mango.
  15. Add the remainder of the dressing and toss to coat the salad ingredients.
  16. Serve.


Serves 4.

2 cups of Roasted Chicken meat works really well in this salad.

This is a very tangy, refreshing salad. It can be served as a main dish or as a side dish.

This salad is a crowd pleaser any time of the year!

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