Salads

1. Place chicken in a large saucepan and add enough water to cover by at least 2"; add kosher salt and bring to a boil over high heat. Once water reaches a boil, flip chicken over, cover pot, and reduce heat to medium-low. Cook 10 minutes, adjusting heat as necessary to maintain a gentle simmer.

2. Remove pot from heat and let chicken sit, covered, until thickest part of breast reaches 165 degrees, about 10 minutes. Transfer chicken to a cutting board and let sit until cool enough to handle. (If desired, strain broth and reserve for another use.) Remove skin and bones from chicken and discard, then thinly slice meat and set aside.

3. Meanwhile, cook soba noodles according to package instructions. Drain, then rinse well under cold water and set aside.

4. To make dressing, puree pear, apple, garlic, mirin, brown sugar, soy sauce, sesame oil, and pepper in a blender until smooth. Stir in sesame seeds and set aside.

5. To serve, place noodles in a large serving bowl, then add chicken, carrots, cabbage, cucumbers, and bean sprouts. Drizzle dressing over top and toss gently to combine. Divide among four bowls and sprinkle evenly with scallions and cilantro.

Source: Hannaford fresh Magazine, May - June 2020