/assets/logos/nzww.svg
Recipe

Chicken vermicelli salad

For a vegetarian take on this light salad, simple replace the chicken with sliced tofu.

Mar 01, 2011 6:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 2
    • Print
    Print

Ingredients

  • 2 chicken breasts, skinless and boneless
  • 50 gram rice vermicelli
  • 2 teaspoon sweet chilli sauce
  • 1 tablespoon lime juice
  • 2 teaspoon fish sauce
  • 1 clove garlic, crushed and finely chopped
  • 1 teaspoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 1/2 telegraph cucumber, peeled into long thin strips
  • 1/2杯绿豆发芽
  • 1 medium carrot, cut into sticks
  • 1/4 cup basil leaves, chopped
  • 1/4 cup mint leaves, chopped
  • 1/2 small red onion, finely sliced
  • 1/2 red capsicum, finely chopped
  • 1/4 cup blanched cashew nuts, lightly toasted

Method

  • 1
    Cook chicken in a saucepan of simmering water until cooked through. Allow to cool slightly and then roughly chop.
  • 2
    Cook the vermicelli for 5 minutes in boiling water or according to packet instructions. Drain well and run under cold water and then roughly chop with kitchen scissors.
  • 3
    Combine sweet chilli sauce, lime juice, fish sauce, garlic, sugar and ginger in a small bowl and set aside.
  • 4
    Arrange vermicelli, chicken, cucumber, sprouts, carrot, basil, mint, onion, capsicum and cashew nuts on 2 plates. Drizzle with dressing and serve.

The Latest from Food To Love

read more from

/assets/logos/nzww.svg