Soba Noodle Salad


1/4 cup creamy peanut butter
1/4 cup low sodium soy sauce
1/4 cup fresh lime juice (juice of 2 limes)
2 tablespoons seasoned rice vinegar
1/4 cup extra-virgin olive oil
1 tablespoons sesame oil
1 ½ tablespoons honey
One 1 ½-inch piece fresh ginger, peeled and coarsely chopped

Kosher salt
8 ounces dried soba noodles
12 ounces of cooked chicken (shredded rotisserie chicken or grilled boneless, skinless chicken breasts sliced thinly)
One 1 ½-pound head napa or savoy cabbage, cored and thinly sliced
4 green onions, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
2 carrots cut into matchsticks
1 hothouse cucumber, peeled, halved lengthwise and sliced into ¼-inch-thick half-moon shapes
1/2 cup toasted sliced almonds
2 tablespoons black sesame seeds


For the dressing:
In a blender, combine all of the ingredients and blend until smooth.

For the salad:
Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, about 4 minutes. Rinse the noodles in cold water, drain well and place in a serving bowl.
Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, carrots, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.