Follow along on how to cook the hearty Pan-Grilled Chicken Vermicelli Salad with Chef Bambi or take a look at the recipe below:
Pan Grilled Chicken Salad | Appetite x Sapporo
Indulge in this healthy Asian-inspired twist to your high-protein meal!Posted by Appetite on Friday, January 26, 2018
Pan-Grilled Chicken Vermicelli Salad
Makes 3 -4 Servings
3 Chicken breast fillets
*Salt and pepper, to season
3 bundles Sapporo Long Kow Vermicelli Noodles
1 Carrot, julienned
½ Cucumber, julienned
⅓ cup chopped Fresh mint
⅓ cup chopped Fresh basil
⅓ cup chopped Fresh cilantro
2 Tbsps Pickled red onions
1 Tbsp Extra virgin olive oil
½ cup Peanuts, unsalted
- Mix all ingredients in a pan. Simmer for 5 minutes. Refrigerate.
- Season chicken fillets with salt and pepper then grill. Chop lengthwise. Set aside.
- Soak Sapporo Long Kow Vermicelli Noodles in hot water until al dente. Drain and put in a big bowl. Add carrot, cucumber, mint, basil, cilantro, pickled red onion and olive oil. Mix well with dressing, and add salt and pepper to taste.
- Plate and top with peanuts and grilled chicken. Serve.
For more information, visit www.sapporoproducts.com.ph