The New Year brings new changes and weight loss is usually one of them. People head to the gym but struggle to find new and inventive ways to fill their tummies. Keep up the momentum and dine on this Asian-inspired twist to your typical Pan-Grilled Chicken Salad.
Follow along on how to cook the hearty Pan-Grilled Chicken Vermicelli Salad with Chef Bambi or take a look at the recipe below:
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