Jun 8
2011

Grape and Chicken Noodle Salad with Peanut Sauce

in Californian, Chicken/Poultry, Chinese, Main Course, Rice & Noodles, Salads

Grape and Chicken Noodle Salad with Peanut Sauce

When I was growing up, one of my favorite dinners that my mom made was a dish called “Creamy Chicken and Grapes.”  It consisted of pieces of chicken in a creamy sauce with whole green grapes that was eaten over fat egg noodles.  The main dish idea I’m sharing with you today for Grape Week was inspired by that recipe.  This recipe also features chicken, grapes, and noodles.  But instead of egg noodles it uses chilled chuka soba (“ramen” noodles) and features a spicy peanut sauce instead of a mild cream sauce.

Chuka Soba Noodles

I decided to cut the grapes in half instead of leaving them whole so that they don’t go rolling off the plate, but you can leave them whole if you prefer!

Slicing fresh California green grapes

This is a great summer meal because all of the elements can be made ahead and then assembled when you’re ready to eat, all without spending much time cooking and heating up the kitchen!

Refreshing Grape and Chicken Noodle Salad with Peanut Sauce

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Grape and Chicken Noodle Salad with Peanut Sauce

Makes 5 to 6 servings

8 ounces dried chuka soba noodles, cooked according to package directions
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
4 skinless chicken breast fillets (about 2 pounds)

For the peanut sauce:
2 tablespoons peanut oil
2 teaspoons grated fresh ginger
1/3 cup crunchy peanut butter
2 teaspoons sambal oelek (chili sauce)
2/3 cup vegetable stock

2 cups halved green grapes
1 small handful freshly chopped cilantro
1 large handful chopped salted cashews, to garnish

1. Toss the cooked noodles in the sesame oil and soy sauce, cover and chill until needed.

2. Boil the chicken until cooked (about 10 minutes, depending on the thickness of the breast). Drain and shred by hand.

3. Make the peanut sauce: Mix all the ingredients in a medium saucepan and heat over medium-high heat until the sauce starts to bubble. Turn off the heat and transfer to a bowl. If the sauce is too thick, add water to reach the desired consistency.

4. Top the noodles with the shredded chicken, grapes, and cilantro. Drizzle the warm sauce over the top, then sprinkle with cashes and serve immediately.

{ 9 comments… read them below or add one }



Maria June 8, 2011 at 3:33 pm

Great use of grapes! Nice dish!

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Paula - bell'alimento June 8, 2011 at 3:39 pm

I’m loving all your grape dishes this week!

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Nelly Rodriguez June 8, 2011 at 3:46 pm

What a great combination! Looks delicious!

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Averie @ Love Veggies and Yoga June 8, 2011 at 6:04 pm

Peanut sauce on anything makes my heart go pitter patter.

And with grapes.

LOVE IT, Rachael!

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kelley {mountain mama cooks} June 8, 2011 at 7:01 pm

I’m digging all the grape recipes! This looks delish- anything with peanut sauce is a win in my book!! Keep ’em coming!

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Katrina June 8, 2011 at 9:52 pm

Mmmm such a yummy salad!

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Kate@Diethood June 9, 2011 at 8:22 am

What a beautiful dish! I love the addition of grapes… intriguing.

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Goldie June 9, 2011 at 2:51 pm

Hooray! I have chicken, grapes, noodles and the sauce fixings. A new recipe to try is always exciting! Thank you. Can’t wait for dinner tonight!

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shely June 17, 2011 at 5:03 am

This sounds like a great dinner! One that my kids would actually eat :)

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