Grilled Chicken and Vermicelli Noodle Salad

Grilled Thai Chicken Noodle Salad foodiecrush.com

Grilled Chicken and Vermicelli Noodle Salad

This light and refreshing vermicelli noodle salad with grilled chicken and a zesty sesame dressing is loaded with fresh flavors, bright colors, and great texture.

Course Salad

Cuisine Asian

Keyword chicken vermicelli, vermicelli noodle salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 841kcal

Ingredients

Vermicelli 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
4 cups lettuce greens

Sesame Dressing

2 tablespoons rice wine vinegar
¼ cup canola oil
1 teaspoon sesame oil
1 teaspoon granulated sugar
⅛ teaspoon red pepper flakes
kosher salt , to taste
freshly ground black pepper , to taste

Instructions

Season the chicken. Coat the chicken breasts evenly with black pepper sauce and set aside.
Cook the noodles. 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.
Grill the chicken. 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.
Make the dressing. 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.
Assemble the salad. 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.

Nutrition