Soba Noodle & Rotisserie Chicken Power Salad

Bring a medium pot of water to a boil. Add 2.6 oz of dry soba noodles and cook for 4 minutes, or until tender but still firm. Drain the noodles immediately and rinse them thoroughly under cold running water, gently rubbing them with your hands to remove excess surface starch. Drain completely.

While the noodles cook, prepare the dressing. In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp tahini, 1 tsp toasted sesame oil, 1 tsp honey, 1 tsp grated fresh ginger, and 1/2 clove of minced garlic until smooth.

Prep the salad components: shred 1/2 cup of red cabbage, shred 1/4 cup of carrot, slice 1 green onion, and shred 5.3 oz of rotisserie chicken breast. Ensure the 1/2 cup of frozen shelled edamame is fully thawed and drained.

In a large mixing bowl, combine the cold rinsed soba noodles, shredded rotisserie chicken, thawed edamame, shredded cabbage, shredded carrot, and sliced green onion.

To pack for travel: Transfer the noodle and chicken mixture into a leak-proof container. Pour the prepared sesame dressing into a separate small, airtight dressing container. Pack both in an insulated lunch bag with an ice pack. Toss the salad with the dressing right before eating to keep the noodles perfectly textured.