Chicken Vermicelli Salad

Fresh, tasty, healthy, quick, nutritious, good for preparing lunches,...WINNER! 

The chicken poached in coconut milk gives it an exotic flavour and a creamy consistency. The fish sauce in the dressing is optional, however I like the subtle salty fishy kick it adds to the salad. 

When you serve the salad garnish it with  a few more cilantro leaves and peanuts.


For a vegan option leave out the fish sauce and substitute chicken with tofu


CHICKEN VERMICELLI SALAD

2 chicken breasts

1 can full-fat coconut

2 carrots

2 spring onions

1 handful fresh bean sprouts

150g vermicelli rice noodles

1 bunch fresh cilantro

1 cup peanuts

 

for the dressing:

3 Tbsp soy sauce

juice of one lime

1 Tbsp sesame oil

1 Tsp fish sauce

3 garlic cloves, minced

1 thumb sized piece of ginger, minced

pour coconut milk into a medium-sized saucepan and bring to a boil

add chicken breasts and reduce to a simmer

simmer for around 10-15min 

take out and pull meat apart with 2 forks 

place vermicelli noodles into a bowl and pour 

peel carrots into strips (vegetable noodles)

add to a big salad bowl and soak in boiling water for 3-4 minutes

drain

add carrots, vermicelli, beansprouts, peanuts and cilantro into a big salad bowl

 

add dressing ingredients into a jar and shake 

pour over salad and combine everything using your hands or 2 forks 


xx JZ