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.
Ingredients
- 400 g Waitoa free range chicken breast
- 2 Tbsp Olivado Extra Virgin Coconut Oil
- 2 carrots grated
- ½ cucumber deseeded and grated
- 4 spring onions sliced
- Handful of fresh kale leaves torn
- 2.5 cm piece fresh ginger peeled and finely grated
- 100 g rice vermicelli
- 1 cup chopped coriander & mint
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
Instructions
- 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!
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