Begin by preparing the chicken for grilling, as this step infuses it with essential flavor. Take the two 6oz chicken breasts and slice them thinly to ensure even cooking and tenderness. In a medium bowl, combine 1 Tbsp of soy sauce, 1 Tbsp of vegetable oil, and 1 clove of garlic that has been crushed but left whole to avoid burning during grilling.

Add the sliced chicken to this mixture and toss gently to coat every piece evenly. Allow the chicken to marinate for about 15 minutes at room temperature. This short marination time lets the soy sauce create a caramelized layer on the surface when grilled, adding depth without overpowering the meat. The garlic provides subtle aroma while infusing the oil, and the vegetable oil prevents sticking on the grill pan.

While the chicken marinates, focus on the soba noodles, the hearty base of this salad. Bring a large pot of water to a rolling boil and add the 10oz of soba noodles. Cook them exactly according to the package instructions, usually around 4 to 5 minutes for al dente texture.

Soba noodles, made from buckwheat, offer a nutty flavor that pairs perfectly with the sesame dressing. Once cooked, drain them well in a colander. Immediately rinse under cold running water to stop the cooking process and remove excess starch, preventing the noodles from becoming gummy. Shake off excess water and set the noodles aside to cool completely. This rinsing step is crucial for a light salad texture, ensuring the noodles stay separate and absorb the dressing evenly later.

Preheat your grill pan over medium heat, hitting that ideal sweet spot between medium and medium-high for optimal caramelization without burning. The pan should be hot enough that the chicken sizzles upon contact. Place the marinated chicken slices in a single layer on the grill pan, avoiding overcrowding to maintain even heat.

Grill for about 3 to 4 minutes on the first side until beautiful grill marks form and the edges lift slightly. Flip using tongs and cook the second side for another 3 to 4 minutes, until the chicken is fully cooked through with an internal temperature of 165 degrees Fahrenheit.

The soy sauce in the marinade will create a glossy, caramelized exterior that locks in juices. Remove the chicken to a clean plate and let it rest for 5 minutes. This rest allows juices to redistribute, keeping the meat moist. After resting, slice into thin strips, collecting any accumulated juices on the plate, as these will enhance the salad’s flavor.

With the chicken resting and noodles cooling, craft the star of the dish: the sesame dressing. In a small bowl or measuring cup, grate 1 clove of garlic and 1 tsp of fresh ginger finely. The grating releases their juices, distributing intense flavor without chunks that could overpower a bite. Add 3 Tbsp soy sauce, 2 Tbsp rice vinegar, 1 Tbsp lime juice, 2 Tbsp vegetable oil, 1 Tbsp toasted sesame oil, and 2 tsp sugar.

Whisk vigorously until the sugar dissolves and the mixture emulsifies into a glossy dressing. The rice vinegar and lime provide tang, balanced by sugar, while sesame oil delivers nutty richness. Taste and adjust if needed, but this balance ensures bold flavor that clings to every noodle. Chop a generous handful of fresh cilantro and set aside with thinly sliced scallions and toasted sesame seeds.

In a large mixing bowl, combine the cooled soba noodles, sliced grilled chicken (including resting juices), scallions, chopped cilantro, and toasted sesame seeds. Pour the prepared dressing over everything. Use tongs or clean hands to toss thoroughly for 1 to 2 minutes, ensuring every noodle strand and chicken piece gets coated.

The juices from the chicken mingle with the dressing, amplifying umami. If the salad seems dry, add a splash more lime juice or sesame oil. Let it sit for 5 minutes to allow flavors to meld. The result is a vibrant, aromatic salad where tender chicken contrasts cool noodles, and fresh herbs cut through richness. Serve immediately or chill for up to a day, though it’s best fresh.