Lime & Chilli Chicken Vermicelli Salad



  • 2 chicken breats
  • 1 lime
  • 1/4 cup sweet chilli sauce
  • 2 tblsp coriander
  • Olive oil
  • Vermicelli noodles
  • 1/2 iceberg lettuce
  • 1 red capsicum
  • 1/2 red onion
  • Handful cashews
  • Mint
  • Coriander

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!