INGREDIENTS
- 400g chicken tenderloins
- ¼ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
- 180g soba noodles
- 1 cup shelled edamame beans, cooked
- 1 large carrot, peeled and cut into matchstick strips
- 1 cup mung bean sprouts
- 1 small red capsicum, deseeded and chopped
- 2 spring onions, chopped
- Handful of fresh coriander leaves, roughly chopped
- Handful of fresh mint leaves, roughly chopped
- ½ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
INSTRUCTIONS
- Place chicken tenderloins in a bowl and toss in ¼ cup of the Eta Japanese Soy and Citrus Dressing. Allow the chicken to marinate in the refrigerator for 30 minutes. Preheat the oven to 200°C (fan assisted). Remove the chicken from the marinade and place on a baking tray lined with baking paper. Pour over a little olive oil and season the chicken with freshly ground black pepper. Bake for 20-25 minutes, until the chicken is cooked.
- While the chicken is cooking prepare the salad. Cook the soba noodles according to packet directions. Drain and rinse in cold water. Drain again. Place in a bowl. Add edamame beans, carrots, bean sprouts, red capsicum, spring onions, coriander and mint leaves. Toss through ½ cup Eta Lite & Free Japanese Style Soy and Citrus Dressing. Transfer to a serving dish. Top with the warm slices of cooked chicken.
TOP TIPS
- The chicken can be sliced and tossed through the salad before serving if wished.
SWAP IT OUT
- Replace the chicken with salmon fillets. Reduce the marinating time to 15 minutes. Cook time will be 8-10 minutes, depending on the size of the fillets.
- Replace the soba noodles with vermicelli noodles and cook according to packet instructions.
