Begin by making the peanut sauce. Add the peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, and chili sauce into a blender or food processor. Blend until smooth and creamy. Add the peanuts last and pulse a few times to achieve your desired texture—chunky or smooth depending on your preference.

Next, cook the chicken breasts in a skillet over medium-high heat. Season lightly with salt and pepper. Cook until golden on the outside and fully cooked through. Remove from the pan and let rest. Once cooled slightly, shred the chicken into bite-sized pieces.

Chop the red bell pepper into thin strips and roughly shred or chop the purple cabbage. Finely slice the fresh cilantro or basil to add a burst of herbal freshness to the salad.

Bring a pot of water to a boil and cook the soba noodles according to the package instructions—typically just a few minutes. Once tender, drain and rinse under cold water to prevent overcooking and sticking.

In a large bowl, combine the soba noodles, shredded chicken, chopped vegetables, and herbs. Pour the peanut sauce over the salad and toss thoroughly until everything is well coated. Top with crushed peanuts for a final crunchy finish.

Serve the salad warm or chilled depending on your preference.