Avocado and mandarin chicken noodle salad

This tasty avocado and mandarin chicken noodle salad makes the perfect light lunch or dinner.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Asian dressing
  • 1/3 cup (80ml) rice wine vinegar
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup (480g) shredded cooked skinless chicken breast
  • 10 iceberg lettuce leaves, torn
  • 2 lebanese cucumbers (260g), sliced thinly
  • 1 small red onion (100g), sliced thinly
  • 2 large mandarins (500g), segmented
  • 1 medium avocado (250g), chopped coarsely
  • 2 teaspoon sesame seeds, toasted


Avocado and mandarin chicken noodle salad
  • 1
    Make Asian dressing: Combine ingredients in a small bowl.
  • 2
    Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain.
  • 3
    Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin and avocado; sprinkle with sesame seeds. Drizzle with dressing.


You can use store-bought barbecued chicken, leftover roast chicken, or just bake or poach chicken breast fillets.

More From Women's Weekly Food