Lime & Chilli Chicken Vermicelli Salad
Lime & Chilli Chicken Salad with Vermicelli and Cashews
Marinate 2 chicken breasts in ¼ cup sweet chilli sauce, juice and zest of 1 lime, 2 tblsp chopped coriander.
Cook chicken in pan with some olive oil until golden and cooked. Cool and shred or cut in bite sized pieces.
Meanwhile place a packet of vermicelli in bowl and pour boiling water over. Cover in cling film and leave 5 mins. Rinse in colander and drain well.
To a large salad bowl or platter, add shredded lettuce, chopped red capsicum and red onion, handful of cashews, mint and coriander leaves. Add vermicelli and toss.
Mix 4 tblsp lime juice 2 tblsp caster sugar 2 tblsp fish sauce 1 chopped red chilli (for less heat remove seeds and membrane)
Add dressing to salad and toss well.
This is a favourite! Enjoy!