Salad of Vermicelli Noodles with Grilled Chicken
This light, healthy, and refreshing Asian-fusion vermicelli noodle salad with grilled chicken and a zesty sesame dressing is loaded with fresh flavors, bright colors, and great texture.
Servings 2
Calories 841kcal
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
- 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
- freshly ground black pepper
Instructions
- Coat the chicken breasts evenly with black pepper sauce and set aside.
- Place the vermicelli noodles in a large bowl and cover with boiling water. Soak until softened, about 5 minutes, then drain and set aside to cool.
- Preheat an indoor or outdoor grill to medium-high heat and lightly oil the grate. Cook the chicken breast on the grill for 8-10 minutes on each side or until the meat is no longer pink and runs clear. Pull from the grill and cover with foil to allow the juices to rest.
- Whisk the rice wine vinegar, canola oil, sesame oil, red pepper flakes, and sugar in a small bowl. Season with kosher salt and freshly ground pepper. Mix the dressing with the vermicelli noodles.
- Divide the lettuce between two plates or bowls and top with mango, cucumber, shallots, and red bell pepper. Add half of the noodles to each plate. Thinly slice the chicken and place it on top of the noodles. Garnish with peanuts, basil, and cilantro leaves, and serve.
Notes
I love doubling up on the dressing recipe in case I want more. Having extra to stash in the fridge and enjoy over salads or stir-fries throughout the week is also nice.