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Chilli chicken vermicelli salad
This fresh and colourful salad can be whipped up in 15 minutes.
Ingredients
1 packet dry vermicelli
4 tablespoons sweet chilli sauce
4 tablespoons lemon or lime juice
1 tablespoon fish sauce
1 tablespoon sesame oil
2 carrots or cucumber, finely sliced
ΒΌ head broccoli, cut into small florets, cooked
1 capsicum, sliced
2 spring onions, sliced finely
500g chicken, cooked and shredded
1 cup diced fresh pineapple
Method
1. Place vermicelli in a large heatproof bowl and cover with boiling water. Let stand until just tender (about 5 to 10 minutes) and then drain.
2. Mix together the chilli sauce, lemon or lime juice, fish sauce and sesame oil in a lidded jar.
3. Combine the remaining ingredients in a serving bowl.
4. Gently fold in the vermicelli and chilli dressing.
Notes
Thanks to the Pacific Heartbeat team for this recipe.
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