Vermicelli Chicken Salads

By TheresaJ

Ingredients

• TERIYAKI LIME DRESSING
• Lime juice 1/2 cup 125 mL
• Sweet chili sauce 1/2 cup 125 mL
• Thick teriyaki basting sauce 1/2 cup 125 mL
• SALAD
• Boneless, skinless chicken breast halves 1 lb. 454 g
• Prepared chicken broth 4 cups 1 L
• Thick teriyaki basting sauce 2 tbsp. 30 mL
• Finely grated gingerroot 2 tsp. 10 mL
• Boiling water 6 cups 1.5 L
• Rice vermicelli 8 1/2 oz. 250 g
• Shredded suey choy (Chinese cabbage) 4 cups 1 L
• Sliced English cucumber (with peel) 1 1/2 cups 375 mL
• Grated carrot 1 cup 250 mL
• Chopped fresh mint 1/3 cup 75 mL
• Fresh bean sprouts 2 cups 500 mL
• Chopped green onion 1/4 cup 60 mL
• Chopped salted peanuts 1/4 cup 60 mL

Details

Servings 4

Preparation

Step 1

Teriyaki Lime Dressing: Combine all 3 ingredients in small bowl. Makes about 1 1/2 cups (375 mL) dressing.

Salad: Combine first 4 ingredients in large saucepan. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for about 15 minutes until chicken is fully cooked and internal temperature reaches 170°F (77°C). Remove from heat. Transfer chicken with slotted spoon to small bowl. Cool. Reserve broth mixture.

Add boiling water and vermicelli to reserved broth mixture. Let stand for 5 to 10 minutes until vermicelli is softened. Drain. Rinse with cold water. Drain well. Return to same saucepan. Add 1 cup (250 mL) Teriyaki Lime Dressing. Toss.

Arrange next 4 ingredients on 4 individual serving plates. Spoon noodles over top. Cut chicken crosswise into 1/8 inch (3 mm) strips. Arrange over noodles.

Sprinkle remaining 3 ingredients over chicken. Drizzle remaining dressing over salads. Makes 4 salads—enough to feed you and 3 happy friends.

1 salad: 602 Calories; 8.3 g Total Fat (3.3 g Mono, 2.3 g Poly, 1.6 g Sat); 66 mg Cholesterol; 83 g Carbohydrate; 8 g Fibre; 43 g Protein; 2414 mg Sodium