Chicken Vermicelli Salad

Chicken Vermicelli Salad with Peanut Dressing

with Peanut Dressing

Prep Time: 20 minutes
Cook Time: 10 minutes (if cooking chicken)
Serves: 2 
Difficulty: Easy

Ingredients

Salad:
1 small head green oak lettuce (or lettuce of choice), leaves separated
1 large carrot, julienned
3 mini cucumbers, thinly sliced
½ cup fresh mint leaves (adjust amount depending on preference)
½ cup fresh coriander leaves (adjust amount depending on preference)
50 g dried vermicelli noodles
1 lime, cut into wedges (for serving)

Chicken: 
300 g raw chicken breast
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
1 teaspoon olive oil

OR:
200 g cooked roast chicken, shredded

Satay Dressing: 
2 tablespoons Darryl’s Peanut Butter
2 tablespoons hoisin sauce
1 teaspoon sesame oil, toasted 
2 tablespoons water
Juice of ½–1 lime (to taste)
Optional Heat: Chili oil, sriracha, or sliced fresh chilli, to taste

Method

1.  Place vermicelli noodles in a heatproof bowl, cover with boiling water, and soak for 5 minutes or until soft. Drain, rinse with cold water, and set aside.
2.  If starting with raw chicken:
     A.  Season chicken with paprika, garlic powder, salt, and olive oil.
     B.  Cook in a pan over medium heat for 4–5 minutes per side, or until cooked through. 
     C.  Rest briefly, then slice or shred.
3.  In a small bowl, whisk together Darryl’s Peanut Butter, hoisin sauce, sesame oil, water, and lime juice until smooth and pourable.
4.  Add chili oil, sriracha, or fresh chilli if using.
5.  In a large bowl, combine lettuce, carrot, cucumber, mint, coriander, and vermicelli.
6.  Serve with extra lime wedges on the side. 

Tips & Variations

• Swap chicken for prawns, tofu, or grilled beef.
• Add crushed peanuts or fried shallots for extra texture.
• Keeps well undressed for up to 2 days in the fridge.