Vermicelli Coconut Chicken Salad with Peanut Dressing

This va-va-voom Vermicelli salad dish with coconut chicken and peanut and chilli dressing is just what Autumn ordered.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Side Dish, Snack
Servings 4 people


For the dressing:

  • 2 small red chillies de-seeded and sliced
  • 1 clove garlic crushed
  • 1 Tbsp brown sugar or coconut sugar
  • 2 Limes juice only
  • 2 Tbsp Rice Wine Vinegar
  • 3 Tbsp Fish sauce
  • 2 Tbsp Olivado Peanut Oil


  • Cut chicken into thin slices then halve into strips. Pan fry in the extra virgin coconut oil. Season if desired and set aside.
  • Place vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft, then drain and rinse with cold water. Drain well.
  • While the vermicelli is softening, make the dressing by whisking ingredients together in a bowl.
  • To assemble the salad, toss all ingredients together then add the cooked coconut chicken strips.
  • Pour dressing over salad and toss to coat. Serve with more coriander leaves and lime cheeks and enjoy!
Keyword dairy free, gluten free
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