Peanut Chicken Soba Salad

• water↗2 cups
• boneless skinless chicken breast halves↗2
• black peppercorns↗4
• bay leaf↗1
• rice vinegar↗1 tablespoon
• peanut oil2 tablespoons
• low sodium soy sauce↗2 teaspoons
• honey↗1 teaspoon
• chili-garlic sauce (such as Lee Kum Kee)↗1 teaspoon
• salt↗1⁄2 teaspoon
• cooked soba noodles (about 4 oz. uncooked)↗2 cups
• grated carrot1 cup
• thinly sliced green onion1⁄2 cup
• minced red onion1⁄4 cup
• chopped fresh basil1⁄4 cup
• teaspoons chopped dry-roasted unsalted peanuts↗4
• lime wedge (optional)

Step-by-step instructions

1. 1

   Combine first 4 ingredients in a medium saucepan; bring to a boil.

2. 2

   Cover, remove from heat, and let stand 15 minutes or until chicken is done.

3. 3

   Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid.

4. 4

   Shred chicken, place in a large bowl.

5. 5

   Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.

6. 6

   Pour over chicken, let stand 5 minutes.

7. 7

   Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.

8. 8

   Sprinkle with peanuts and garnish with lime slices if desired.