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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
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Dinner, Lunch, Side Dish, Snack
Servings
4
people
Ingredients
Metric
US Customary
1x
2x
3x
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!