Peanut Chicken Soba Salad

Ingredients

• 2 cups water
• 2 (6-ounce) skinless, boneless chicken breast halves
• 4 black peppercorns
• 1 bay leaf
• 1 tablespoon rice vinegar
• 2 tablespoons roasted peanut oil
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 1/2 teaspoon salt
• 2 cups cooked soba noodles (about 4 ounces uncooked)
• 1 cup grated carrot
• 1/2 cup thinly sliced green onions
• 1/4 cup minced red onion
• 1/4 cup chopped fresh basil
• 4 teaspoons chopped unsalted, dry-roasted peanuts
• Lime wedges (optional)

Preparation

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.
2. Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.