• Karen Gay

Vermicelli and Chicken Salad


Serves 4


Chicken Marinade

  • 2 chicken breasts

  • 1 small chilli

  • 1 clove of garlic

  • 1 tablespoon of olive oil

Dressing

  • 2 tbs Lemon or lime juice (approx juice 1 med lemon)

  • 2 tbs Olive oil

  • 1 tsp fish sauce

  • 1 tsp muscovado sugar

  • 1 clove of garlic (optional)

Vermicelli Salad

  • 100 g Mung Vermicelli noodles

  • ½ bunch Vietnamese Mint

  • ¼ bunch English mint

  • ½ Continental cucumber or 1 Lebanese cucumber

  • 2 cups fresh baby spinach leaves

  • 1 tbs Sesame seeds

  • Shredded chicken breast

Chicken Marinade Method

  • Finely chop chilli

  • Crush the garlic clove

  • Mix chilli and garlic with the olive oil and then pour over chicken. (Ideally marinade over night but you can use straight away if needed.)

  • Steam chicken then allow to cool, once cooled “pull” the meat into shreds

Dressing Method

  • Crush garlic clove in a mortar and pestle

  • Add sugar mix

  • Add all other ingredients and stir until combined

Vermicelli Salad Method

  • To cook vermicelli noodles put the dried noodles in large bowl

  • Pour boiling water over the noodles so that they are covered

  • Pick the Vietnamese and English mint and then gently tear them into 5 c piece sizes

  • Cut the cucumber into noodle size pieces

  • Roughly chop the spinach leaves

  • When the noodle has softened drain off the water

  • Add dressing while noddles are still warm, mix until combined

  • Add chicken and mix through

  • Just before serving add the spinach and fresh herbs

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Located in Camberwell
and the Yarra Valley

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