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Check out the recipe for this delicious Chicken Avocado and Crunchy Noodle Salad, brought to you by Olivado's recipe book. Full video here:
2 Chicken Breasts - butterflied
A knob butter
Salt & pepper
2 packs egg noodles
1L /34fl.oz High Heat Oil for deep frying
2 avocados - sliced
250g /8.8oz 1 punnet cherry tomatoes- halved
Handful coriander
Handful mint
Handful parsley
¼ red cabbage - shredded
For the dressing
1 tbsp honey
1 lemon - zest & juice
½ cup Extra Virgin Olive oil
1 tsp whole grain mustard
½ tsp dried chilli flakes
- 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 High heat Oil over a medium/hot heat. Being very careful not burn yourself, deep fry â…“ of the noodles until golden and crispy. Drain excess oil with kitchen towel.
- To make the dressing, place the honey, lemon zest and juice, Extra Virgin Olive oil, whole grain 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.
Ingredients
2 Chicken Breasts - butterflied
A knob butter
Salt & pepper
2 packs egg noodles
1L /34fl.oz High Heat Oil for deep frying
2 avocados - sliced
250g /8.8oz 1 punnet cherry tomatoes- halved
Handful coriander
Handful mint
Handful parsley
¼ red cabbage - shredded
For the dressing
1 tbsp honey
1 lemon - zest & juice
½ cup Extra Virgin Olive oil
1 tsp whole grain mustard
½ tsp dried chilli flakes
Directions
- 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 High heat Oil over a medium/hot heat. Being very careful not burn yourself, deep fry â…“ of the noodles until golden and crispy. Drain excess oil with kitchen towel.
- To make the dressing, place the honey, lemon zest and juice, Extra Virgin Olive oil, whole grain 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.
