Soba Noodle Salad with Chicken and Snap Peas

1. To make the dressing, combine the peanut butter, soy sauce, 3 tablespoons of lime juice, 2 tablespoons of olive oil, sesame oil, honey, Sriracha, and ginger in a blender and blend until smooth. Set aside.

2. Combine 2 tablespoons of lime juice, 3 tablespoons of olive oil, salt, and pepper in a large resealable bag. Add the chicken to the bag and turn to coat evenly. Seal the bag and let it marinate in the refrigerator for at least 1 hour.

3. Place a grill pan over medium-high heat. When pan is hot, grill the chicken for 6 to 8 minutes per side, until cooked through. Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice the chicken into 1/4-inch thick slices.

4. Meanwhile, bring a large pot of water to a boil. Add the soba noodles and cook for 4 to 5 minutes, until al dente. You’re going to use the water again. So pull the noodles out of the pot using a slotted spoon or spider and put them into a colander. Rinse under cold water. Bring the water back to a boil. Add the snap peas and cook for 1 to 2 minutes, until crisp-tender and bright green. Drain off the water, put the peas onto a cutting board and cut each snap pea in half.

5. In a large bowl add the soba noodles, snap peas, bell peppers, scallions, sliced chicken, and dressing and toss to coat. Sprinkle the sesame seeds over the top and serve.