Salads

1. Poach chicken by placing breasts in a pot large enough that they lie flat in one layer. Add water to cover chicken by about 1 inch. Over medium-high heat, bring water to a very slight simmer with just a few bubbles breaking the surface, reduce heat to medium-low, partially cover, and cook until meat is cooked through, about 12 to 15 minutes. Adjust heat as needed during cooking to maintain slight simmer and skim off any foam that forms. When chicken is cooked through, transfer to a plate using a slotted spoon. When cool enough to handle chop into 1 inch pieces. Reserve poaching liquid.

2. While chicken cooks, prepare soba noodles. Bring a large pot of water to a boil, add noodles, and cook until just al dente, about 3 to 4 minutes. Drain and rinse well with cold water. Return noodles to pot.

3. In a small bowl, whisk together sesame oil, soy sauce, vinegar, lime juice, red pepper flakes, garlic, and ginger.

4. Bring poaching liquid up to a boil over high heat, add edamame, and cook until tender, about 5 minutes. Drain.

5. Add chicken, edamame, sesame oil sauce, cucumber, carrots, scallions, cilantro if using, and mango to noodles and toss to combine.

6. To serve, divide noodle mixture among 6 plates. Serve at room temperature or chilled. If desired, top with crumbled nori, with lime wedges or mango slices on the side.

Source: Hannaford fresh Magazine, November - December 2013