Chicken soba salad

  • 35 mins cooking
  • Serves 4
  • Print


Chicken soba salad
  • 600 gram chicken breast fillets
  • 250 gram soba noodles
  • 6 red radishes, trimmed, coarsely grated
  • 2 lebanese cucumbers, seeded, thinly sliced
  • 3 green onions, thinly sliced
  • 1 sheet toasted seaweed (yaki-nori), finely shredded
Mirin dressing
  • 1/3 cup (80 millilitres) mirin
  • 1/4 cup (60 millilitres) rice vinegar
  • 2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 4 centimetre piece fresh ginger (20 grams), grated


Chicken soba salad
  • 1
    Place chicken in medium saucepan of boiling water; return to a boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Cool chicken in liquid 10 minutes. Remove chicken; discard liquid (or keep for another use). Shred chicken coarsely.
  • 2
    Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Cover; refrigerate until cool.
  • 3
    Meanwhile, place ingredients for mirin dressing in screw-top jar; shake well.
  • 4
    Place chicken and noodles in large serving bowl with radish, cucumber, onion and dressing; toss gently to combine. Top with seaweed; serve immediately.


All ingredients can be prepared ahead of time and stored separately, covered, in the refrigerator. Use scissors to cut the seaweed into fine shreds.

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