Chicken Noodle Salad With Shaved Avocado 

Whipped up in just 20 minutes, this quick and delish chicken dish makes for clever weeknight cooking
By Elle Vernon
Photography Andre Martin • Food styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Chicken Noodle Salad With Shaved Avocado 

Chicken Noodle Salad With Shaved Avocado 

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  • 200 g 200 egg noodles

  • 2 Tbsp 2 crispy noodle salad dressing

  • ½ ½ cooked cold roast chicken, meat shredded

  • 2 2 sweet baby cucumbers, sliced into ribbons

  • 150 g 150 snow peas, halved on diagonal

  • 3 3 radishes, thinly sliced

  • 2 2 green shallots, thinly sliced on diagonal

  • 2 small 2 firm avocados

  • 2 tsp 2 sesame seeds (we used a combo of black and white)

  • Finely sliced red chilli, to garnish

  • Asian Avocado Sauce

  • 1 1 avocado, stone removed, flesh  scooped out

  • ¼ cup ¼ crispy noodle salad dressing

  • Juice of 1 lime

  • 2 2 green shallots, roughly chopped

  • Handful baby spinach leaves


  • Cook noodles following packet directions. Drain well, rinse under cold running water until cooled to room temperature. Transfer to a bowl and toss in dressing. Set aside.
  • Meanwhile, to make Asian avocado sauce, put avocado, dressing, lime juice and shallots in a blender and process until smooth. Add spinach and blend again. Set aside.
  • To cooled noodles, add chicken, cucumber, snow peas, radish and shallots. Toss to combine.
  • Using a peeler, peel off the avocado skin, then continue to use the peeler to create ribbons of avocado. Repeat with the second avocado and very gently toss avocado ribbons through the noodle mixture.
  • Arrange in a serving bowl, sprinkle with sesame seeds and top with chilli. Serve with Asian avocado sauce on the side, to add as desired.

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