Chicken And Mango Soba Salad With Peanut Dressing Recipes

Steps:

• Combine first 4 ingredients in a medium saucepan; bring to a boil.
• Cover, remove from heat, and let stand 15 minutes or until chicken is done.
• Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid.
• Shred chicken, place in a large bowl.
• Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.
• Pour over chicken, let stand 5 minutes.
• Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
• Sprinkle with peanuts and garnish with lime slices if desired.

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.