Soba Noodle Chicken Salad (GF/DF)

(*Serves 2-3)

Salad:

• 1 Cup organic chicken, cut into bite-size strips, cooked

• 8 oz pkg Organic Buckwheat & Brown Soba Rice Noodles

• 1/2 C cucumber, chopped into bite-size cubes

• 1 carrot, sliced

• 1/2 bell pepper, chopped

• 1/4 C diced cherry tomatoes

• 2 Tbsp chopped green onion

• 1 Tbsp sesame seeds

• 1/2 ripe avocado, sliced

• fresh cilantro, for garnish

Dressing:

• 1/4 C organic chicken bone broth

• 2 Tbsp coconut aminos

• 1/4 C rice vinegar

• 1 tsp organic coconut sugar (can omit, but does cut the ‘bite’)

• 1 tsp Asian sesame oil

• 1 tsp fresh ginger, minced

To make dressing:

In small bowl, whisk together rice vinegar, bone broth, coconut aminos, sugar, sesame oil, and ginger until well-combined. Set aside.

To make salad:

Cook the soba noodles per package instruction. In a large serving bowl, gently toss together soba noodles, cucumber, bell pepper, green onion, carrot, cilantro, and sesame seeds together with the dressing. Top the salad with chicken and garnish with avocado slices. Serve and enjoy!

*Recipe can be doubled.

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