Chicken Soba Noodle Salad with Edamame, Cilantro & Peanut Dressing

Directions

1. Cut the chicken horizontally to make thin fillets, then season lightly with salt and pepper.
2. Place the chicken in a pot and cover with water by about an inch; bring to a boil, reduce to a simmer, and cook until just done. Transfer to a plate and let cool.
3. Bring a second pot of water to a boil and keep it hot for cooking the noodles and edamame.
4. Wash and dry all produce.
5. When the water boils, add the noodles and edamame and cook according to package directions until tender; drain and rinse under cold water.
6. On a clean board, mince the ginger and garlic. Whisk them with soy sauce, vinegar, oil, peanut butter, and honey to make a dressing.
7. Halve and seed the bell peppers, then slice them and add to the dressing bowl.
8. Shred the carrot into small pieces and add to the dressing bowl.
9. Cut the cucumber into thin half-moon slices and fold into the bowl.
10. Stem and finely chop the cilantro leaves; mix them into the dressing with the vegetables.
11. When the chicken is cool, shred it with two forks and add to the bowl along with the noodles and edamame.
12. Coarsely chop the peanuts and sprinkle them over the salad; toss everything together to combine.
13. Serve the salad in bowls or plates, dividing it evenly.