1 LB split chicken breasts, with skin
1/2 Cup cilantro leaves
1 Jalapeno, halved
1 Inch fresh ginger root, peeled
2 Cloves garlic, smashed
2 Green onions, roughly chopped
1 Lime, halved
Salt and pepper
Cooked soba noodles
Lettuce
Cucumber, sliced thin
Carrots, julienned
Red pepper, julienned
Snow peas
Green onions, sliced thin
Bottled Asian dressing for serving, such as Annie's Shitake Sesame
The heat is not letting up anytime soon, so I want to make sure I don't have to spend the rest of the week slaving over a hot stove. Poaching (or roasting) chicken early in the week ensures you'll have healthy and delicious meals for at least the next couple of days. Infusing the poaching liquid with aromatics like cilantro, hot peppers, ginger, limes will make the perfect chicken for this salad and a number of other dishes. Use the leftover meat for tacos, BBQ sandwiches, or add to a curry dish.
Place chicken breasts in a single layer in a large pot. Add water until it covers chicken by at least half an inch. Add cilantro, jalapeno, ginger, garlic, green onions, lime to the pot. Season with plenty of salt and pepper. Bring to a boil then let simmer on low heat until chicken is fully cooked (about 30-45 minutes for 2 large split chicken breasts). Remove chicken and allow to cool.
Arrange the soba noodles, lettuce and veggies on a plate. Shred the cooled chicken meat, and place on salad. Serve with your dressing of choice.
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