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Chicken and Rice Vermicelli Salad with Herbs and Lime

Chicken and Rice Vermicelli Salad with Herbs and Lime
Prep Time
20 min
Cook Time
5 min
Yields
4 servings

This is an incredibly light dish, ideal for eating out on a patio, just shaded from the summer sun.

Recipe from “Pucker: A Cookbook for Citrus Lovers” courtesy of Whitecap Books.

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ingredients

Salad

8
oz (250 g) rice vermicelli
1
lb(s) (500 g) cooked chicken, sliced or shredded
2
carrots, julienned
½
red pepper, julienned
1
fat red chili, seeded and sliced or diced
½
cup (125 mL) snow peas. cut thinly on a diagonal
½
cup (125 mL) fresh herbs (such as a combination of basil, mint and cilantro), coarsely chopped, divided

Dressing

1
clove garlic, grated
zest of 2 limes
cup (80 mL) lime juice
¼
cup (60 mL) brown sugar
¼
cup (60 mL) fish sauce
2
tsp (10 mL) chili paste (such as Sambal Oelek)
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directions

Step 1

Set a large pot of water over high heat and bring to a boil. Once at a full rolling boil, add the vermicelli noodles, stir lightly and turn off the heat. Let sit until tender, about 3 to 4 minutes, then drain and rinse with cold water. Add to a large bowl—ideally the one you will want to serve from.

Step 2

Mix in the cooked chicken, carrots, red pepper, chili, snow peas and fresh herbs, reserving a tablespoon or so of herbs to sprinkle over the salad at the end.

Step 3

In a jar with a lid or in a small bowl, shake or whisk together the garlic, lime zest and juice, brown sugar, fish sauce and chili paste. Taste for seasonings, adding more lime or chili if desired.

Step 4

Drizzle the dressing over the salad and toss gently until all the noodles and vegetables are coated. Sprinkle the rest of the chopped herbs overtop and serve.

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