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