Soba Noodle Chicken Salad with Beans, Mango, Avocado & Spicy Tahini Dressing

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Serves Prep time Cook time
4 – 6 30 minutes 30 minutes

A vibrant Soba Noodle Chicken Salad loaded with crisp beans, sweet mango, creamy avocado, and fresh herbs. Shredded chicken, sesame seeds, and roasted cashews add crunch. Finished with a spicy, nutty tahini dressing for bold flavour. Serve chilled for a refreshing, summer dish.

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Ingredients

Salad

• 250 g Bayley green beans

• 1 avocado, diced

• 8 cherry tomatoes, quartered

• ½ cucumber, peeled and roughly chopped

• ½ red onion, thinly sliced

• 1 cup bean sprouts

• 1 cup cold rotisserie chicken, shredded

• 1 mango, peeled and sliced

• 200 g soba noodles

• 1 cup fresh mint and coriander (mixed), for garnish

• 2 Tbsp sesame seeds

• ½ cup roasted cashew nuts

Spicy Tahini Dressing

• 2 Tbsp tahini (or peanut butter)

• 2 Tbsp soy sauce

• 2 Tbsp malt vinegar

• 2 tsp honey

• 1 Tbsp sesame oil

• 1 Tbsp chilli oil

• 1 clove garlic, minced

Method

1. Prepare the vegetables: Chop the avocado, tomatoes, and cucumber. Thinly slice the red onion. Rinse the bean sprouts.

2. Cook the beans: Blanch the green beans in boiling water for 2–3 minutes until just tender. Drain and cool.

3. Prepare the chicken: Shred the cold rotisserie chicken into bite-sized pieces.

4. Cook the noodles: Cook the soba noodles in boiling salted water for 4 minutes. Drain and rinse under cold water to stop the cooking and prevent sticking.

5. Assemble the salad: In a large platter or bowl, layer the soba noodles, chicken, green beans, avocado, tomatoes, cucumber, red onion, bean sprouts, and mango.
   Sprinkle with sesame seeds, roasted cashew nuts, and fresh mint and coriander.

6. Make the dressing: Add all dressing ingredients to a jar. Shake well until smooth and combined.

7. Serve: Drizzle the dressing over the salad just before serving.