Thai-rific Chicken and Soba Noodle Salad

I wanted to make something healthy and light but with a big taste wallop. And I didn't want to rely on an old standard that I've made hundreds of times before.

I started, as always, by searching through my recipes (big binders of 'em) and online, and stumbled across two Thai-influenced chicken and noodle salads from Ming Tsai and Emeril. And then I combined, changed, re-ordered, and did what I wanted. Why be held hostage to one recipe? This will certainly become a Snobby Avocado Standard.

Chicken and Soba Noodle Thai Salad

For sauce:

1 Tablespoon sesame oil
1 Tablespoon fish sauce
2 Tablespoons canola oil
3 Tablespoons rice wine vinegar
1/3 cup basil
1/4 cup mint
1/2 of tops of 1 bunch scallions
1 clove garlic
1 jalapeño, seeded to taste
1 thumb-size piece of ginger
1 Tablespoon lime juice

2 Tablespoons peanut butter

Combine all ingredients in a food processor until they form a thick paste (there will still be some liquid).

For salad:

2 8-ounce packages of soba noodles

4 medium-size skinless boneless chicken breasts, cooked and chopped

1 cucumber, peeled, seeded, and chopped

3 carrots, cut into matchsticks

1 medium red bell pepper, chopped

3 Tablespoons peanuts

2 big handfuls of fresh basil, roughly torn

Cilantro

Juice from half a lime

Cook soba noodles according to package directions, drain, and rinse with cold water. Mix in chicken, vegetables, and sauce. Allow to sit for about 5 minutes for noodles to absorb excess liquid from sauce. Add peanuts and basil, mix in until basil wilts slightly. Garnish with cilantro and sprinkle with the lime juice. Serve cold.

Serves 6 to 8.