Thai Chicken Vermicelli Salad

A quick and easy chicken salad which is laced with a chilli and lime dressing.  With vermicelli add-on, it makes a good wholesome one-dish meal!  You can also make use of  left-over chicken meat for this salad.

Recipe for Thai Chicken Vermicelli Salad  (adapted from a book 'The very best of Chinese and Asian cuisine')

Ingredients


• 1/2 chicken breast, marinated with some seasalt and pepper
• 1 onion, finely sliced
• 1/2 cucumber, cut into match sticks
• 1/2 carrot, cut into match sticks
• 1 stalk lemon grass, finely chopped
• 1 to 1.1/2  Tbsp fish sauce
• 4 tsp sugar or to taste
• Juice of 8 calamansi/limau kasturi
• 2 bird eye chillies, chopped
• Dried vermicelli, soaked till soft
• Sesame seeds, lightly toasted
• Cashew nuts, lightly toasted (optional)
• Coriander to garnish
Method
1. Poach or steam the chicken meat till cooked.  Let cool and shred the meat into slices.
2. In a bowl, mix the calamansi juice and sugar till dissolved.  Add in the fish sauce, mix well.
3. Bring a pot of water to the boil, cook the presoaked vermicelli, remove, drain off water.  Set this aside in a mixing bowl.
4. Add the shredded meat, sliced onion, cucumber, carrot and lemon grass into the vermicelli.
5. Pour in the calamansi mixture and mix well.  Fine tune to desired taste.
6. Serve at room temperature or chilled.  
7. Garnish with chilli, sesame seeds and fresh coriander before serving.









I am submitting this post to  Asian Food Fest  (Thailand) - November Month 
hosted by  Lena of  Frozen Wings

and also to

Cook your Book # 6 hosted by Kitchen Flavours