Asian Chicken Noodle Salad

As I write this, I'm wondering why I'm calling it a salad. Maybe because I didn't cook any of the components together, or because some of them are raw, or because I think it would be just as good served cold as it was hot. However you look at it, it was really good and easy to make, and I have plenty of leftovers for lunch today. The dressing is my adaptation of a Martha Stewart recipe.



Salad:
2 bone-in, skin-on chicken breasts
olive oil
salt and pepper
1/2 lb. snap peas
1/4 cup chopped red onion
1/2 cup shredded carrots
1/3 cup thinly sliced scallions
1/3 cup slivered almonds
1 package soba noodles
sesame seeds (white or black)

Preheat oven to 450 degrees. Spread olive oil, salt and pepper over the chicken and bake in the oven for about 35-40 minutes, or until cooked through. Cut into bite size pieces.

While the chicken cooks prepare the rest of the ingredients. Cook the snap peas in boiling water 4-5 minutes. Drain, and make sure all excess water is gone before putting into a big serving bowl. Add the onion, carrots, scallions, and almonds to the bowl.

Wait to cook the soba noodles until the chicken is done - they cook quickly and this should be the last thing added to the dish, while still hot. It's ok if the peas and chicken have cooled off, the hot noodles will heat everything up. Once everything is cooked and in the serving bowl, add dressing (below) and mix to combine. Garnish with more almonds, scallions, and sesame seeds.

Dressing:
1/2 cup soy sauce
1/2 cup rice vinegar
1-2 minced cloves garlic
1 Tbl. brown sugar
1 Tbl. lime juice
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. grated fresh ginger

Combine all ingredients, pour over salad.