Total time15 minutes
For a vegetarian take on this light salad, simple replace the chicken with sliced tofu. Preparation: 10min. Cooking: 5min. Serves: 2
2 chicken breasts, skinless and boneless
50g rice vermicelli
2 tsp sweet chilli sauce
1 tbsp lime juice
2 tsp fish sauce
1 clove garlic, crushed and finely chopped
1 tsp brown sugar
1 tsp grated fresh ginger
1/2 telegraph cucumber, peeled into long thin strips
1/2 cup mung bean sprouts
1 medium carrot, cut into sticks
1/4 cup basil leaves, chopped
1/4 cup mint leaves, chopped
1/2 small red onion, finely sliced
1/2 red capsicum, finely chopped
1/4 cup blanched cashew nuts, lightly toasted
1. Cook chicken in a saucepan of simmering water until cooked through. Allow to cool slightly and then roughly chop.
2. Cook the vermicelli for 5 minutes in boiling water or according to packet instructions. Drain well and run under cold water and then roughly chop with kitchen scissors.
3. Combine sweet chilli sauce, lime juice, fish sauce, garlic, sugar and ginger in a small bowl and set aside.
4. Arrange vermicelli, chicken, cucumber, sprouts, carrot, basil, mint, onion, capsicum and cashew nuts on 2 plates. Drizzle with dressing and serve.