Name: Rice Vermicelli Salad with Grilled Chicken and Vegetables
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 tbsp sugar; 2 tbsp (30 ml) lime juice; 2 tbsp (30 ml) low-sodium soy sauce; 2 tbsp (30 ml) fish sauce; 2 tbsp (30 ml) vegetable oil; 1 tsp fresh ginger, grated; 2 garlic cloves, grated; 1 1/2 lb (675 g) boneless, skinless chicken breasts (about 4 small breasts); 1 package (300 g) rice vermicelli; 1/4 cup (10 g) cilantro leaves and stems, plus more for serving; 1/4 cup (10 g) Thai basil leaves, plus more for serving; 1/4 cup (60 ml) vegetable oil; 3 tbsp (45 ml) lime juice; 2 tbsp (30 ml) fish sauce; 2 tbsp sugar; 3 red or orange bell peppers, seeded and cut into large cubes; 2 zucchini, cut into slices 1/2 inch (1 cm) thick on an angle; 1 tbsp (15 ml) vegetable oil; 4 Lebanese cucumbers, sliced into rounds; 1 small red onion, sliced into thin rounds; 1 bird’s eye chili pepper, seeded and finely chopped; Mint leaves, for serving; Lime wedges, for serving

Preparation

Chicken
- In a bowl, whisk together all of the ingredients, except for the chicken, just until the sugar has dissolved. Add the chicken and toss to coat well with the marinade. Cover and let marinate in the refrigerator for 30 minutes.
Vermicelli
- Meanwhile, in a large pot of lightly salted boiling water, plunge the vermicelli. Remove from the heat and let sit for 3 minutes. Drain and rinse under cold water. Drain well. Set aside in a large bowl.
- In a blender, purée the herbs with the remaining ingredients. Pour over the noodles in the bowl and mix well. Set aside.
Vegetables
- Preheat the grill, setting the burners to high. Oil the grate.
- In a bowl, coat the bell peppers and zucchini with the oil. Season with salt and pepper.
- Grill the chicken for 5 minutes on each side or until cooked through. At the same time, grill the vegetables for 2 to 3 minutes on each side or until tender. Set aside on a large plate.
- On a work surface, slice the chicken. Add the chicken, grilled vegetables, cucumbers and onion to the bowl of vermicelli. Mix well. Adjust the seasoning.
- Transfer the salad to a large serving bowl. Sprinkle with the chili pepper, mint leaves, and more cilantro and Thai basil. Garnish with the lime wedges.

Rice Vermicelli Salad with Grilled Chicken and Vegetables

Categories

Ingredients

Chicken

Vermicelli

Vegetables

Preparation

Chicken

Vermicelli

Vegetables

Personal Note

To help you with this recipe

RICARDO Silicone Whisk