Welcome to a delightful fusion of Asian flavors and refreshing ingredients—our Grilled Chicken and Vermicelli Noodle Salad. This recipe is the perfect light and healthy meal to enjoy during any season, combining grilled chicken, vermicelli noodles, and fresh veggies, all dressed with a zesty sesame dressing. Whether you’re craving something flavorful, bright, or textured, this dish has got it all.
Introduction
Grilled Chicken and Vermicelli Noodle Salad is a dish that brings together the best of both Thai cuisine and salad lovers. Originating from Asian fusion cuisine, this light yet filling salad makes an excellent choice for anyone looking for a balanced meal. Its grilled chicken is coated in rich flavors, while the vermicelli noodles provide a soft base complemented by crunchy vegetables like bell peppers and peanuts. If you enjoy healthy, quick-to-make meals, this recipe will become your go-to.
Ingredients for Grilled Chicken and Vermicelli Noodle Salad
Here’s what you’ll need to create this delicious salad:
- 2 boneless, skinless chicken breasts
- ¼ cup black pepper sauce
- 4 ounces vermicelli noodles
- ½ mango, peeled and sliced
- ½ seedless cucumber, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ shallot, peeled and thinly sliced
- ¼ cup cilantro leaves
- ¼ cup peanuts, for garnish
- 4 cups lettuce greens
- ¼ cup canola oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ⅛ teaspoon red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional substitutions:
- Replace peanuts with almonds for a nut allergy.
- Use tofu or tempeh for a vegan alternative to chicken.
How to Make Grilled Chicken and Vermicelli Noodle Salad – Step by Step
Step1: Marinate the Chicken
- Coat the chicken breasts evenly with black pepper sauce and set aside for 10 minutes.
Step2: Prepare the Noodles
- Place the vermicelli noodles in a bowl and cover them with boiling water. Let them soak for about 5 minutes or until softened. Drain and allow to cool.
Step3: Grill the Chicken
- Preheat your grill to medium-high heat and lightly oil the grate. Grill the chicken for 8-10 minutes per side until cooked through, ensuring there’s no pink inside. Set aside and let the chicken rest under foil for a few minutes.
Step4: Make the Dressing
- In a small bowl, whisk together rice wine vinegar, canola oil, sesame oil, red pepper flakes, and sugar. Season with kosher salt and fresh ground pepper.
Step5: Assemble the Salad
- Divide lettuce greens between two plates, and top with sliced mango, cucumber, shallots, and red bell pepper.
- Toss the vermicelli noodles in the dressing and add them to the plates.
- Slice the grilled chicken thinly and place it on top of the salad.
- Garnish with peanuts, cilantro, and serve immediately.
Helpful Tips for Grilled Chicken and Vermicelli Noodle Salad
- Ensure the chicken is at room temperature before grilling to get an even cook.
- Soak the vermicelli noodles for just 5 minutes to maintain the perfect texture—over-soaking will make them mushy.
- Use fresh cilantro for the best flavor, as dried herbs won’t provide the same impact.
Cooking Tips for the Best Grilled Chicken and Vermicelli Noodle Salad
- Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F for optimal doneness.
- If you’re grilling outdoors, consider using charcoal for an added smoky flavor to the chicken.
- For a richer flavor, you can marinate the chicken for longer, up to 2 hours.
Serving Suggestions for Grilled Chicken and Vermicelli Noodle Salad
This salad pairs well with:
- A side of spring rolls or fresh Vietnamese rolls.
- For beverages, opt for Thai iced tea or a refreshing ginger-lemonade.
- You can also enjoy it with a light miso soup for a complete meal.
Nutritional Information (per serving)
Calories: 841 kcal
Carbs: 45g
Protein: 39g
Fats: 55g
Fiber: 8g
Sugar: 14g
Nutritional info for Grilled Chicken and Vermicelli Noodle Salad reveals this dish is a perfect blend of proteins and healthy fats, ensuring that you stay full and energized.
Storage and Leftovers for Grilled Chicken and Vermicelli Noodle Salad
- Refrigerate the salad in an airtight container for up to 3 days.
- Store the dressing separately to prevent the salad from becoming soggy.
- To reheat, microwave the chicken slices or grill them lightly, but serve the rest of the salad cold.
Frequently Asked Questions (FAQs) for Grilled Chicken and Vermicelli Noodle Salad
Q1: Can I substitute the chicken with another protein?
Yes, feel free to use shrimp, tofu, or even beef strips for a different variation.
Q2: What type of noodles work best?
Vermicelli noodles are ideal, but rice noodles or soba noodles can be used as well.
Q3: How can I make this salad spicier?
Add more red pepper flakes or drizzle some sriracha over the top for an extra kick.
Q4: Is this recipe gluten-free?
As long as you use gluten-free black pepper sauce and noodles, this recipe can be gluten-free.
Related Recipes for Grilled Chicken and Vermicelli Lovers
If you love this recipe, check out these other delicious options:
Conclusion
We hope you enjoyed this easy, refreshing recipe for Grilled Chicken and Vermicelli Noodle Salad. Its light flavors, combined with the heartiness of grilled chicken and the refreshing crunch of fresh veggies, make it a perfect go-to meal. We’d love to hear how you make this salad your own—try adding a personal twist and share your version in the comments below!
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Grilled Chicken and Vermicelli Noodle Salad – Fresh & Healthy
Description
Welcome to a delightful fusion of Asian flavors and refreshing ingredients—our Grilled Chicken and Vermicelli Noodle Salad. This recipe is the perfect light and healthy meal to enjoy during any season, combining grilled chicken, vermicelli noodles, and fresh veggies, all dressed with a zesty sesame dressing. Whether you’re craving something flavorful, bright, or textured, this dish has got it all.
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ cup black pepper sauce
- 4 ounces vermicelli noodles
- ½ mango, peeled and sliced
- ½ seedless cucumber, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ shallot, peeled and thinly sliced
- ¼ cup cilantro leaves
- ¼ cup peanuts, for garnish
- 4 cups lettuce greens
- ¼ cup canola oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ⅛ teaspoon red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional substitutions:
- Replace peanuts with almonds for a nut allergy.
- Use tofu or tempeh for a vegan alternative to chicken.
Instructions
Step 1: Marinate the Chicken
- Coat the chicken breasts evenly with black pepper sauce and set aside for 10 minutes.
Step 2: Prepare the Noodles
- Place the vermicelli noodles in a bowl and cover them with boiling water. Let them soak for about 5 minutes or until softened. Drain and allow to cool.
Step 3: Grill the Chicken
- Preheat your grill to medium-high heat and lightly oil the grate. Grill the chicken for 8-10 minutes per side until cooked through, ensuring there’s no pink inside. Set aside and let the chicken rest under foil for a few minutes.
Step 4: Make the Dressing
- In a small bowl, whisk together rice wine vinegar, canola oil, sesame oil, red pepper flakes, and sugar. Season with kosher salt and fresh ground pepper.
Step 5: Assemble the Salad
- Divide lettuce greens between two plates, and top with sliced mango, cucumber, shallots, and red bell pepper.
- Toss the vermicelli noodles in the dressing and add them to the plates.
- Slice the grilled chicken thinly and place it on top of the salad.
- Garnish with peanuts, cilantro, and serve immediately.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Ensure the chicken is at room temperature before grilling to get an even cook.
- Soak the vermicelli noodles for just 5 minutes to maintain the perfect texture—over-soaking will make them mushy.
- Use fresh cilantro for the best flavor, as dried herbs won’t provide the same impact.
