Chicken Vermicelli Salad

This dish screams summer. It is light, refreshing and bursts with flavour. Simple, quick, easy and super tasty. 

400g chicken breast cut into 2-3 cm pieces2 Tablespoons soy sauce
¼ C corn flour200g vermicelli noodles
1 cucumber sliced small1 capsicum sliced
1 large or 2 small avocados1 carrot sliced into matchsticks
2 tomatoes diced¼ C lime or lemon juice
5 Tablespoons fish sauce2 Tablespoons sweet chilli sauce
  1. Marinate chicken with soy sauce and cornflour.
  2. Cover vermicelli with boiling water, cover and set aside.
  3. Slice all vegetables.
  4. In a separate bowl combine lime juice, sweet chilli and fish sauce.
  5. Heat a medium fry pan and cook chicken until cooked through.
  6.  Drain vermicelli and combine with vegetables and chicken in a large bowl.
  7. In a separate small bowl, combine lime juice, fish sauce and sweet chilli sauce.
  8.  Pour dressing over the rest of the ingredients and stir through.
  9. Garnish with coriander (if you’re a coriander fan).


  • Can make vegetarian by replacing chicken with tofu.
  • Fish sauce can be substituted with soy sauce.
  • Mango in this is also divine!

Nutritional Information

Per serve: 450 g  |  Total energy: 1717kJ  |  Carbohydrate: 34g  |  Sugar: 15g  |  Fat: 9g  |  Protein: 42g