I used this salad as an excuse to use up a lot of veggies that we needed to eat before they spoiled. The chopping and shredding for the prep took some effort, but was totally worth it, the salad was very tasty. Plus, it's a great way to load up on veggies. The cold leftovers tasted even better than our initial dinner, so my plan is to make this again on a Sunday night and have an awesome lunch ready for the week.
I found the recipe over at Pinch of Yum, Lindsay has some great recipes....go check out her blog!
I made adjustments based on what I had on hand, as I mentioned I used this as an excuse to clean some things out of my fridge. I had a higher ratio of vegetables to noodles than the original recipe, and also didn't have peanuts so just added a little extra peanut butter.
For the Salad
1-1/2 cups cooked chicken, cut into pieces or shredded
1 red bell pepper, chopped
1/2 green bell pepper, chopped
3 carrots, shaved or shredded
1 zucchini, peeled and chopped
1-2 cups broccoli, chopped
3 green onions, chopped
5 oz buckwheat soba noodles, cooked according to package directions
For the dressing
6 tablespoons low sodium soy sauce
2 tablespoons water
1/2 cup peanut butter
2 tablespoons sesame oil
1 tablespoon white vinegar
1 inch of ginger, peeled and grated
1/2 tablespoon honey
2 garlic cloves, minced
1 teaspoon brown sugar
1 small Thai chili, minced
Toss together salad ingredients in a bowl.
Use a food processor to combine all dressing ingredients in a blender.
Pour dressing over salad and toss until ingredients are well coated.