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 Ã¢â€¦â€œ 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.