Soba Salad with Poached Chicken

(serves 2)

Having moved into a new place, it's been a slow continual process of hunting and gathering, or more like a thought chain of 'hmm..let's make this!', 'oh, but then i need...' *sigh* Add to shopping list.

 The other thought process i've noticed is; what else can i make with the same 3 ingredients so nothing goes off and i don't get bored? 
This is a pretty quick and simple salad ~ the poaching of the chicken takes a little bit longer but it's so easy and requires no prep. You can also use the leftovers to be in another salad, sandwich or omelette the next morning (which is what i'm eating as i write this up)!

Prep time: 5-10 min
Cooking time: 25 min


Ingredients:

2 Chicken Maryland

1/2 Broccoli

5 Cherry tomatoes

100g mixed salad leaves, washed and dried

200g Corn

200g Soba noodles

Soba sauce
Dried seaweed, sesame seeds to serve

Method:

1. Boil 1L of water, add 2T miso paste.

2. Cut broccoli into bite-size pieces and cook in miso soup for 3-4 minutes, then remove.

3. Add the chicken, making sure it is covered.

4. To poach the chicken, cook for 10 min on high heat and then leave off heat for 15 minutes, checking that it is cooked by making a small incision to see if any blood water comes out. If it does, then keep it in for another 5 min or so.

5. Meanwhile, quarter the cherry tomatoes, rinse the corn and cut the salad leaves into bite-size pieces.

6. When the chicken is almost ready, boil water and cook the soba noodles for 3 minutes. Drain and rinse 2-3 times in cold water to cool. Mix through with 1-2 tsp soba sauce.

7. Once the chicken is ready, remove from the soup and let it cool for 2-3 minutes. 

8. Shred the chicken and then mix everything together with a bit of soba sauce! Tear up some dried seaweed and sprinkle some sesame seeds on top to garnish.