300g chicken breast | |
2 teaspoons canola oil | |
250g dry soba noodles | |
VINAIGRETTE |
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1/4 cup rice wine vinegar | |
1 tablespoon honey | |
1/4 cup canola oil | |
1 tablespoon grated ginger | |
1 cup shredded red cabbage | |
1 cup snap peas cut on the bias 1/4" | |
1/4 cup green onions cut on the bias 1/4" | |
1/4 cup chopped cilantro |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 493Kcal | ||||||||||||||||||
Protein | 27g | ||||||||||||||||||
Carbohydrates | 54g | ||||||||||||||||||
Fibre | 3.6g | ||||||||||||||||||
Total Fat | 20g | ||||||||||||||||||
Saturated Fat | 2g | ||||||||||||||||||
Cholesterol | 55mg | ||||||||||||||||||
Sodium | 287mg | ||||||||||||||||||
Potassium | 506mg | ||||||||||||||||||
Phosphorus | 336mg | ||||||||||||||||||
Tip: This salad can also be served warm.
Chicken Soba Noodle Salad:
Downloadable/printer-friendly version
1
Done
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Preheat oven to 400°F. To prepare chicken, rub chicken with canola oil. Place on a baking tray and bake for 20–25 minutes or until an internal temperature of 165°F is reached. Cool, slice 1/4" and refrigerate. |
2
Done
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Cook soba noodles according to instructions on the package. Drain and rinse noodles with cold water. Place in a large mixing bowl and refrigerate. |
3
Done
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To prepare the ginger vinaigrette, add the vinegar, honey, oil, and ginger to a food processor or blender and purée. Refrigerate. |
4
Done
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To assemble the salad, add cabbage, peas, onions, cilantro and the ginger vinaigrette to soba noodle bowl. Mix well to combine. |
5
Done
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Garnish salad with sliced chicken. |