Are you looking for a quick and delicious meal that's perfect for busy evenings or a convenient lunch prep for the week?
Look no further!
This Chicken Vermicelli Salad with Tangy Lime Dressing recipe is a keeper. It’s great for those times when you don’t feel like cooking but still want a nutritious and satisfying meal.
Ingredients:
Serves 2 (easily double the recipe for a bigger batch)
- 250g hot chicken or poached/grilled chicken breast meat
- 60g dried vermicelli noodles
- 300g pre-cut coleslaw vegetables
- 2 spring onions
- 2/3 cup fresh mint leaves (coriander works too)
Tangy Lime Dressing:
- 1/4 cup fresh lime juice
- 1 tablespoon sesame oil
- 1.5 tablespoons soy sauce
- 1 tablespoon maple syrup or honey
- Optional: a little bit of grated ginger for extra flavour
Toppings to Serve:
- Fried shallots
- Crushed peanuts
- Fresh chilli
Method:
- Prepare the Chicken: Remove the skin from the store-bought chicken and pat it dry with a paper towel. Shred the breast meat and set it aside.
- Prepare the Noodles: Add dried vermicelli noodles to a heatproof bowl. Pour boiling water over the noodles and allow them to soak for five minutes or until softened. Drain them well.
- Combine Ingredients: To a serving bowl, add coleslaw, cooked noodles, and chicken. Add sliced spring onions and mint.
- Make the Dressing: Combine all the dressing ingredients in a bowl or jar and pour over the salad. Taste and adjust to your liking. Toss to coat the salad well.
- Add Toppings and Serve: Top with fried shallots, crushed peanuts, and fresh chilli. Enjoy!
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