Chicken vermicelli salad
For a vegetarian take on this light salad, simple replace the chicken with sliced tofu. Preparation: 10min. Cooking: 5min. Serves: 2
|1 tsp||Fresh ginger, grated|
|½||Telegraph cucumber, peeled into long thin strips|
|½ cup||Mung bean sprouts|
|1||Carrot, cut into sticks|
|¼ cup||Basil leaves|
|¼ cup||Mint leaves|
|½ cup||Red onion, finely sliced|
|¼ cup||Cashew nuts, blanched, lightly toasted|
|50 g||Vermicelli, rice style|
|2||Chicken breasts, skinless & boneless|
|2 tsp||Sweet chilli sauce|
|1 Tbsp||Lime juice|
|2 tsp||Fish sauce|
|1||Garlic clove, crushed and finely chopped|
|1 tsp||Brown sugar|
- Cook chicken in a saucepan of simmering water until cooked through. Allow to cool slightly and then roughly chop.
- 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.
- Combine sweet chilli sauce, lime juice, fish sauce, garlic, sugar and ginger in a small bowl and set aside.
- Arrange vermicelli, chicken, cucumber, sprouts, carrot, basil, mint, onion, capsicum and cashew nuts on 2 plates. Drizzle with dressing and serve.