Cold Soba Chicken Salad Recipe

When Sacramento hits those triple-digit days and even the thought of turning on the stove feels like too much, this cold soba chicken salad recipe is exactly what you need. It’s light but still satisfying, packed with crisp cucumbers, tender chicken, and chilled buckwheat noodles tossed in a tangy sesame-ginger dressing. It comes together fast, keeps well in the fridge, and hits that perfect balance of refreshing and filling. Ideal for lunch, dinner, or whatever counts as a meal when it’s just too hot to cook.

Serves 2-3

Ingredients:

For the Salad:

• 6 oz dried soba noodles (buckwheat)
• 1½ cups cooked chicken (shredded, sliced, or chopped! Rotisserie or grilled both work)
• 1 Persian cucumber (or ½ English cucumber), julienned or thinly sliced
• 2 scallions, thinly sliced
• 1–2 Tbsp toasted sesame seeds
• Handful of fresh cilantro or shiso (optional)
• Thinly sliced red chili or a dash of chili oil (optional for heat)

For the Sauce/Dressing:

• 2 Tbsp soy sauce
• 1½ Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 tsp honey or maple syrup
• 1 tsp grated ginger
• ½ tsp garlic (grated or finely minced)
• Juice of ½ lime (or a splash of lemon)
• 1 Tbsp neutral oil (like grapeseed or canola)

Instructions:

1. Cook the soba noodles
   Boil according to package directions (usually ~4–5 minutes). Drain and rinse immediately under cold water until fully cool. Drain well and set aside.
2. Prep the dressing
   In a small bowl or jar, whisk together all the dressing ingredients until smooth and combined. Taste and adjust to your liking (more lime for brightness, more soy for salt, etc.).
3. Assemble the salad
   In a large bowl, toss the cold soba noodles with the chicken, cucumber, scallions, and herbs (if using). Pour in the dressing and toss until everything’s well coated.
4. Finish and serve
   Plate it up, sprinkle with toasted sesame seeds, and add chili slices or chili oil if you like a little heat. Serve cold or cool-room temp.

Tips & Variations:

• No chicken? Use tofu, tempeh, or a soft-boiled egg.
• Make it creamier? Add 1 Tbsp tahini or peanut butter to the dressing.
• More veg? Try shredded carrot, napa cabbage, or blanched snap peas.
• Want to meal-prep it? Keep the sauce separate and toss before eating to avoid soggy noodles.

Hope this dish brings some relief and flavor to your summer table. Stay cool out there… and if you need a break that’s even more relaxing than cold noodles, you know where to find us!

Need a Farmer’s Market recomendation? Check out VisitSacramento.com for a current list of Sacramento’s Farmers Markets.