Chicken Salad with Green Peppercorn Dressing and Soba Noodles
SERVES: 4 DIFFICULTY: Medium
Green peppercorns add a real bite to this dish.
270g Hakubaku soba noodles
680g Chicken breast fillets
2 Red capsicums (de-seeded, trimmed then finely sliced)
120g Rocket (roughly torn)
1 Red onion (finely sliced)
GREEN PEPPERCORN DRESSING
180ml Light olive oil
60ml White wine vinegar
1tbsp Green peppercorns (drained)
1 clove Garlic (peeled)
STEP ONE:GREEN PEPPERCORN DRESSING
Place the olive oil, vinegar, peppercorns, garlic and sugar in a food processor or blender.
Procees or blend until smooth.
STEP TWO:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP THREE:CHICKEN FILLETS
Heat some oil in a pan and add the chicken.
Coat the chicken with 1/4 of the green peppercorn dressing.
Cook until chicken is browned and tender.
Remove chicken from heat and place on a chopping board, then slice thinly.
In a large serving bowl, place the noodles, sliced chicken, capsicum, red onion, rocket and the rest of the green peppercorn dressing.
Gently toss to combine. Serve immediately.