Chilled Japanese Soba with Chicken and Cucumber

Directions

1. To poach the chicken, filling a saucepan with 5 cups of cold water. Stir in 1 ½ tablespoons of coarse sea salt. Place the chicken breasts in the pot in a single layer (smooth side down) and bring the water to a boil over medium heat (approximately 12-13 minutes). When the water comes to a boil flip the chicken breasts, put a cover on the saucepan, and turn off the heat. Leave the chicken to cook for 15 additional minutes without uncovering. Move the chicken to a cutting board and cover loosely with foil, allowing it to rest and cool for 10 minutes. Once cool, shred the chicken and set aside.

2. Prepare the cucumbers by cutting off the ends and splitting them lengthwise. Place the halves flat side down on a cutting board and use your palm to gently flatten them. Slice the flattened cucumber halves into 1-2” sized chunks, then toss them with ½ teaspoon of coarse sea salt. Place the salted cucumbers in a colander set over a bowl and put them in the refrigerator for 20 minutes to chill.

3. While the cucumbers are chilling, cook the soba noodles according to the package directions until they are mostly done, but still have a slight bite to them. Strain the noodles and run them under cold water to cool them down. Set aside.

4. Take the salted cucumbers out of the refrigerator and dump any drained liquid from the bowl. Use the bowl to mix together the champagne vinegar, sesame oil, soy sauce, fish sauce, honey, chili crisps, and garlic. Add the cucumbers, shredded chicken, and soba noodles to the bowl and stir well to combine with the sauce.

5. Top the salad with cilantro or basil, matchstick carrots, and chopped peanuts. Enjoy at room temperature or chilled.