Sunday, August 27, 2017

Asian Vermicelli Chicken Salad

Asian Vermicelli Chicken Salad
A light & fresh salad that is perfect for the hot days of August, this glass noodle salad is versatile and so tasty! 

Chopped Fresh Ingredients &
Rotisserie Chicken
Combine any variety of fresh, salad ingredients along with a protein, whip up an Asian dressing and it's ready to eat in less than 15 minutes. On the cutting mat clockwise from top left are rotisserie chicken, green onions, romaine lettuce, glass noodles with shredded lime leaves sprinkled on top, English seedless cucumbers, beefsteak tomatoes, sliced onions and wedges of lime. Before serving, the salad is garnished with crunchy ramen noodles (omit for gluten-free diets) and sliced almonds.


1 cup rotisserie chicken, shredded
1 bundle bean-thread vermicelli
1 head romaine lettuce, shredded
4-5 stalks green onions
2-3 kaffir lime leaves, chiffonaded
1 English cucumber, julienned
1 beefsteak tomato, diced
1 yellow onion, sliced
1/4 cup white oil
3 Tbsp. pure sesame oil
3 Tbsp. seasoned rice wine (mirin)
1 Tbsp. rice wine vinegar
2 Tbsp. light soya sauce (for gluten-free, use La Choy brand)
Juice of 1 lime
2 Tbsp. sugar
1 tsp. white pepper powder
salt to taste
1/2 cup crunchy ramen noodles (for gluten-free, substitute French's potato sticks)
1/2 cup almonds, blanched, peeled & sliced


  1. Bring water to a boil in a saucepan, remove from stove and submerge vermicelli in boiling water.
  2. Cover and set aside for 10 minutes to soften and drain well.
  3. Toss softened vermicelli along with fresh ingredients with dressing.
  4. Chill in refrigerator, if necessary.
  5. Transfer to serving bowls and garnish with ramen noodles and almonds.

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