Avocado and chicken noodle salad with sesame dressing

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Andy Lewis

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Serves: 4

Time to make: 20 mins

Ingredients

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400g pack shelf-fresh udon noodles

300g snow peas, trimmed, thinly sliced

3 cups cooked lean skinless chicken, shredded

4 cups watercress, washed, drained, leaves picked

1 avocado, diced

2 teaspoons sesame seeds, lightly toasted

1 tablespoon salt-reduced soy sauce

2 tablespoons mirin

2 teaspoons sesame oil

Instructions

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1 Cook noodles in a large saucepan of boiling water following packet directions and add snow peas for the final minute of cooking time. Refresh under cold running water. Drain well and set aside.

2 Place shredded chicken, watercress, avocado and half the sesame seeds with noodles and snow peas in a large bowl.

3 Place soy sauce, mirin and sesame oil in a small bowl and whisk to combine. Add to noodle mixture and gently toss to combine. Sprinkle over remaining sesame seeds and serve.

Variations

Make it gluten free: Use gluten-free noodles and soy sauce.

Nutrition Info (per serve)

Calories 477 cal

Kilojoules 2000 kJ

Protein 32 g

Total fat 23 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 5 g

Dietary fibre 7 g

Sodium 350 mg

Calcium 80 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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