Hello fellow eaters and welcome to meatyourvegetables.com! We are super excited you’re here an joining us on this delicious journey!
So, here’s the scoop. Each post features a different secret ingredient, chosen by one of us. Daniel started the challenge with – Chicken!!
For those of you who know me and my blog www.riskyveggie.com, you know that I’m a pescetarian (or, a fish-eating vegetarian), but, I am married to quite the carnivore, so I am fairly comfortable with cooking meat and chicken, so that didn’t scare me. Bring it on!
This is a great recipe for a crowd and you can make all of the components in advance! Cook the chicken, make the soba noodles and the dressing all separate and assemble a few hours before you serve it! It definitely needs a few hours to let the dressing soak into the soba noodles and coleslaw and brings all the flavors together. Soba noodles are a great pasta alternative for those of you who are gluten-free, plus they cook insanely fast!
Here it is – one of my versions of an awesome chicken dish! And luckily, it got the “hubs seal-of-approval”.
Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Daniel’s better. You can find her’s here: Thai Chicken Won-tons With Peanut Dipping Sauce
Coconut chicken and spicy soba noodle salad
- 4 Boneless, Skinless chicken breasts
- 1 can Full-fat coconut milk
- 2 packages soba noodles
- 1 tsp curry powder
- 1/4 tsp salt
- 1/4 tsp Black Pepper
- 1 tsp 21 seasoning salute
- 1/4 cup Unseasoned Rice Wine Vinegar
- 4 tbsp coconut aminos (sub soy sauce or tamari)
- 2 tbsp lemon juice (bottled of fresh)
- 2 tbsp Dijon Mustard
- 1 tbsp Sriracha
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1 handful fresh cilantro
- 1/4 cup Cashews
- 1/2 package coleslaw mix (1/2 of 16 oz package)
- 1/2 red onion, thinly sliced
- In a plastic zip top bag, mix the coconut milk, salt, pepper, 21 seasoning salute, and curry powder.
- This "21 seasoning salute" is a great mix of herbs and spices from Trader Joes - love this stuff
- Add in the chicken breasts and marinate at least 1 hour and up to 24 hours.
- Heat up a grill pan, and cook chicken for 15-20 minutes until fully cooked.
- Meanwhile, cook soba noodles according to package directions. Drain under cold water.
- Make the dressing: Mix the rice wine vinegar, coconut aminos (you can use soy sauce or tamari sauce instead), lemon juice, Dijon mustard, sriracha, garlic powder and cumin.
- Mix the dressing with the cooled soba noodles and add in coleslaw mix.
- Once the chicken is cool enough to handle, slice into small strips, and add into the soba noodle and coleslaw mixture.
- Add the cashews, cilantro, and red onion.
- totally option, but you can toast them in a hot, dry skillet for a few minutes for an extra nutty fragrance)
- Mix and serve at room temp or cold!