Chicken, avocado & crunchy noodle salad

Chicken, Avocado and Crunchy Noodle Salad

Tender chicken breast, crunchy noodles, creamy avocado, loads of fresh herbs and a delicious sticky honey lemon and mustard dressing. This salad is a textural experience not to be missed. Perfect for the whole family.

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Prep Time 30

Cook Time 30

Total Time 1

Course Lunch, Salad

Servings people

Ingredients

2 Waitoa free range chicken breasts butterflied
1 tbsp butter
1 tsp Salt & pepper
2 packs egg noodles
1 L vegetable oil for deep frying
2 New Zealand avocados sliced
250 g 1 punnet Beekist cherry tomatoes halved
½ cup Superb Herb coriander
½ cup Superb Herb mint
½ cup Superb Herb parsley
¼ red cabbage – shredded

For the dressing

1 tbsp honey
1 lemon zest and juice
½ cup Olivado olive oil
1 tsp wholegrain mustard
½ tsp dried chilli flakes

Instructions

Rub the chicken breast with salt and pepper. Heat the butter in a frypan over a medium-high heat. Fry off the butterflied chicken breast until perfectly cooked. Set aside covered to rest.
Cook the noodles according to the packet instructions. Drain and set aside.
In a separate large heavy pot, heat the vegetable oil over a medium/hot heat. Being very careful not burn yourself, deep fry the noodles until golden and crispy. Drain excess oil with kitchen towel.
To make the dressing, place the honey, lemon zest and juice, olive oil, wholegrain mustard and chilli flakes in a bowl and whisk to combine. Season with salt and pepper to taste.
Shred the chicken and in a beautiful serving dish combine with the avocado, coriander, mint, parsley, cabbage and tomatoes. Break up noodles into clusters and add to the salad. Drizzle over dressing and serve immediately.