Avocado and chicken noodle salad with sesame dressing
Serves: 4
Time to make: 20 mins
Total cost: $19.20 / $4.80 per serve
(at time of publication)
Ingredients
- 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
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)
Kilojoules 2000kJ
Calories 477cal
Protein 32g
Total fat 23g
–Saturated fat 5g
Carbohydrates 30g
–Sugars 5g
Dietary fibre 7g
Sodium 350mg
Calcium 80mg
Iron 5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Andy Lewis
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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