Chicken + Crunchy Noodle Salad Tacos made with a version of the Chang’s Crispy Noodle Cabbage Salad, with added avocado and chicken and I like to use peanuts too. The perfect amount of crunch and creaminess!
Chicken + Crunchy Noodle Salad Tacos
This is the perfect dinner to take on a picnic, everything can be pre prepared and these tacos are delicious served cold. I haven’t added any cheese to these, but you could easily add some grated cheese.
It’s also a great way to use up any leftover roast chicken, rather than the usual fried rice or chicken noodle soup.
If you want to take these next level, then use both hard and soft tacos. Fill the hard taco with the filling, then wrap a soft taco around the base. You then get the crunch of the hard taco without all your filling spilling everywhere. I only just learned this trick today from Andy and actually can’t believe I hadn’t thought of this myself. I usually do my baked tacos to try and limit filling spillage, like my Oven Baked Chicken Tacos.
These taste amazing topped with Crunch Preserves Jalapeno Relish, but to be honest, anything tastes amazing topped with this relish. I could eat it by the tub, if you want to get yourself a jar, then grab one here. The recipe for the salad dressing is actually on the back of the Chang’s Crispy Noodle packet, I have just adjusted the ingredients to the salad slightly.
Chicken + Crunchy Noodle Salad Tacos
- Yield: 4-6 serves 1x
Description
An easy picnic dinner of soft tortillas filled with a crunchy noodle and cabbage salad, creamy avocado and leftover roast chicken.
Ingredients
- 8 soft taco tortillas
- leftover roast chicken (whatever you have)
- 1 Chinese cabbage or 1/4 savoy cabbage, shredded finely
- 4 spring onions, sliced thinly
- 1 avocado, peeled, de stoned and roughly chopped
- 1/2 cup peanuts, roughly chopped
- 1/2 packet Chang’s Original Fried Noodles
- 1 jar Crunch Preserves Jalapeno Relish
DRESSING
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Instructions
In a large bowl combine the cabbage, spring onions and avocado.
Place all the dressing ingredients into an empty jam jar and shake well to combine.
Pour dressing over salad and top with peanuts and crunchy noodles.
Warm tortillas as per packet instructions and then fill each tortilla with salad, chicken and jalapeno relish if using.
Chang’s Crispy Noodles
Chicken from Macro Organics
Crunch Preserves Jalapeno Relish
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