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Grilled Chicken with Soba Noodle Salad
and crunchy bok choy and carrots

Active: 35 minTotal: 35 min
20160704 grilled chicken soba salad nm 2.jpg?ixlib=rails 2.1

This dish shows you that you don't need a lot of ingredients to create something flavorful. Tender soba noodles provide the backdrop for crunchy bok choy and carrots and juicy, grilled chicken breasts. An Asian-style vinaigrette ties it all together!



Grilled Chicken with Soba Noodle Salad:
  • Chicken breasts, boneless and skinless - 2, sliced
  • Garlic powder - 2 tsp
  • Onion powder - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Soba noodles - 8 oz
  • Bok choy - 1/2 lb, sliced thinly
  • Carrots, grated (sub pre-grated or coleslaw mix) - 2
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Toasted sesame oil - 1/2 Tbsp
  • Oil, cooking - 3 Tbsp
  • Lime juice - 1 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Season chicken - Mix together garlic powder, onion powder, salt and black pepper. Slice chicken into strips and then cover with seasoning. Tenderize with a fork. (Can be done up to 1 day ahead)
  2. Boil noodles - Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan which will keep them from sticking. (Can be done up to 4 days ahead)
  3. Bok choy / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  4. Make dressing - Whisk together brown sugar, soy sauce, rice vinegar, toasted sesame oil, and cooking oil. (Can be done up to 5 days ahead)
  5. Make salad - Toss noodles, bok choy and carrots with dressing. (Can be done up to 1 day ahead)


  1. If making chicken on the grill: Preheat grill to 500 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Add chicken strips to higher heat part. Sear on each side for ~2 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed.
  2. If making chicken on the stovetop: Heat a grill pan over medium-high heat. Brush with some oil, and add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes.
  3. Toss chicken with soba noodle salad. Finish with lime juice and season to taste with salt, pepper or any of your preferred condiments - we love a few shakes of hot sauce!

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This meal has 45 reviews

We don't have a grill or grill pan so I cubed and sauteed the chicken and then tossed it into the salad rather than serving on top.

By: Kathryn
Posted: Jul 22, 2017
Diet: Original

I skipped the bok choy since I don't like it raw, and used leftover coleslaw mix instead. I love the tofu. The salad I liked better in leftovers, probably because the dressing absorbed a bit more.

By: Chelsea
Posted: Jul 09, 2017
Diet: Vegetarian

Pretty good and stayed good as leftovers.

By: Sundi
Posted: Jun 04, 2017
Diet: Paleo

Yummy! Easy and healthy. 4-yr-old thought the chicken was a tad bit spicy, but she still ate it. Nice bok choy! Great for leftovers -- could make a bigger batch.

By: Karin
Posted: Dec 12, 2016
Diet: Original

Added some sriracha as recommended, and loved this dish!

By: Jenna
Posted: Oct 11, 2016
Diet: Original

The sauce was missing something...

By: Charissa
Posted: Jul 30, 2016
Diet: Vegetarian