Avocado, Chicken and Rice Noodle Salad with Tahini Chili Crisp Dressing
This Chicken, Avocado, and Rice Noodle salad is loaded with flavor and a delicious filling salad that comes together in minutes. It's packed with shredded chicken, avocado, edamame and rice noodles plus lots of herbs all tossed in a creamy tahini and chili crisp dressing.
Servings: 4
Ingredients
- 1 cup shelled edamame beans
- 2 cups shredded chicken
- 3 Persian cucumbers halved and then cut into ½ inch thick chunks
- 1 avocado diced
- 1 cup chopped cilantro
- ⅓ cup chopped scallions
- 4 oz rice noodles
- 2 tbsp black sesame seeds
Dressing
- ⅓ cup tahini
- ¼ cup soy sauce or coconut aminos/tamari
- 2 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp chili crisp + more for garnish
Instructions
- Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions. Once cooked drain and rinse under cold water.
- To a small bowl whisk together the dressing ingredients. Taste and adjust the seasoning as desired.
- To a large salad bowl add the shelled edamame beans, shredded chicken, sliced cucumber, diced avocado, cilantro, scallions and rice noodles. Pour the dressing overtop and add the black sesame seeds. Toss until everything is well coated. Serve garnished with additional sesame seeds and chili crisp drizzled overtop.
Nutrition
Calories: 523kcal | Carbohydrates: 46g | Protein: 29g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Cholesterol: 53mg | Sodium: 929mg | Potassium: 829mg | Fiber: 7g | Sugar: 7g | Vitamin A: 513IU | Vitamin C: 10mg | Calcium: 136mg | Iron: 4mg