Buckwheat Noodle Chicken Breast Salad recipe - ingredients, nutrition and when to eat it
This salad tops cooked buckwheat noodles with mild chicken breast and crisp vegetables.
This salad tops cooked buckwheat noodles with mild chicken breast and crisp vegetables. The earthy buckwheat flavor pairs beautifully with the tangy dressing, making it perfect for a hot-day lunch or light dinner.
Salads & light · 20 minutes to cook
Tips: Rinse the buckwheat noodles thoroughly in cold water after cooking so they don't become soggy and stay fresh-tasting.
Tips: Chicken breast can become dry if overcooked, so remove it as soon as it's done.
Tips: Add the dressing just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Chicken breast — 100 g
- Baby greens — 50 g
- Cucumber — 60 g
- Cherry tomatoes — 6 pc
- Soy sauce — 1.5 tsp
- Vinegar — 2 tsp
- Sesame oil — 1 tsp
- Honey — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 1 tsp