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Grilled Chicken and Vermicelli Noodle Salad - Fresh & Healthy

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

Scale

 

  • 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.

Notes

  • 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.