Toss shredded chicken and fresh veggies with soba noodles for a quick and satisfying salad. This chicken soba noodle salad is a great way to use up leftover chicken, and also to work in some delicious spring vegetables!
Leftover cooked chicken, how do I love thee? Let me count the ways…on the other hand, let me not, because we would be here all day. But one of the ways is definitely in this couldn’t-be-easier recipe for chicken soba noodle salad. Soba noodles, all kinds of fresh chopped veggies, a little of your favorite vinaigrette dressing, and that cooked chicken, torn into bite-sized shreds. It’s a healthy, hearty salad that helps welcome in spring with its colorful vegetables. Ready for some springtime salad deliciousness? Let’s make it!You can use whatever combo of fresh vegetables you like, and I often vary things up when I am making this recipe, but one of my favorite versions includes cheery red radishes.
They add just the right amount of spicy, crunchy sass to this dish. I especially love them with sweet shredded carrots…that’s a great flavor combo that tastes like springtime.
You want to chop up your veggies first so you are all ready to go, because after you do that, this recipe will be ready as soon as you cook up the soba noodles. You can find them in the international section of your supermarket. Soba noodles are made with buckwheat flour and have a lovely nutty flavor that I like even more than regular pasta (and that is saying a lot, because I love me some pasta!). Cook them up and drain them, and then rinse them under cool water.
After that, all that’s left to do is toss together the noodles, the veggies and your favorite vinaigrette (and as always, my favorite is Stonewall Kitchen. Love.) Drizzle the vinaigrette on in small increments and taste as you go…remember you can always add more dressing but you can’t take it away.
Sprinkle the salad with sesame seeds and you are ready to eat! I always make extra of this dish because the leftovers make the best lunches. And I always make extra chicken when I am cooking chicken because the leftover chicken makes this delectable chicken soba noodle salad! It’s a wonderful endless circle of deliciousness!Print
- 8 ounces soba noodles
- 2 cups cooked shredded chicken
- 2 carrots, shredded
- 1 cucumber, chopped
- 4 radishes, halved and sliced
- 3 scallions, sliced (both green and white parts)
- Your favorite vinaigrette
- Sesame seeds
- Cook soba noodles according to package directions. Drain and rinse under cool water and transfer to large bowl.
- Add chicken, carrots, cucumber, radishes and scallions to bowl and toss with noodles.
- Drizzle in a little vinaigrette, toss again and taste. Add more vinaigrette as needed, sprinkle with sesame seeds and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!