Chicken Vermicelli Salad

Serves: 4 Prep time: 15 min Cook time: 15 min

Ingredients

For the salad:

• 500g chicken breast

• Mixed leaves (lettuce, spinach, etc.)

• Vermicelli rice noodles (enough for 4 servings)

• 1 large carrot, sliced or julienned

• 1 cucumber, sliced or diced

• 1 red capsicum, sliced or diced

• handful of cherry tomatoes, diced

• 2–4 shallots, sliced
  

Optional chicken seasoning:

• Lime juice

• Cumin

• Paprika

• Salt & pepper
  

For the peanut sauce:

• 1.5 tbsp red Thai curry paste

• 1 can light coconut milk

• 2 tbsp unsalted natural peanut butter

• 1 cap apple cider vinegar

• 1/4 cup Coconut sugar
  

Method

1. Cook the chicken:

   • Heat a pan over medium heat.

   • Season chicken with lime juice, cumin, paprika, salt, and pepper (or any herbs/spices you like).

   • Grill chicken on the pan until cooked through (about 5–7 min per side depending on thickness).

   • Set aside to rest, then slice.
     

2. Prepare the vermicelli noodles:

   • Boil a pot of water.

   • Place the vermicelli noodles in the hot water and cook until softened (about 3–5 min).

   • Drain and rinse under cold water to stop cooking. Set aside.
     

3. Prepare the vegetables:

   • Slice, dice, or julienne carrots, cucumber, red capsicum, tomato, and shallots.

   • Toss together with the mixed leaves in a large bowl.
     

4. Make the peanut sauce:

   • In a small saucepan, combine red Thai curry paste, coconut milk, coconut sugar, peanut butter, and apple cider vinegar.

   • Stir continuously over medium heat until the sauce thickens.

   • Remove from heat and allow to cool slightly.
     

5. Assemble the salad:

   • Place the mixed vegetables and noodles in a serving bowl.

   • Top with sliced chicken.

   • Drizzle with peanut sauce or serve on the side. Storage: Store any leftover peanut sauce in a sealed container in the fridge for up to 5 days.