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Vermicelli Coconut Chicken Salad

Yields4 Servings

This va-va-voom Vermicelli salad dish with coconut chicken and peanut and chilli dressing is just what Autumn ordered. This recipe serves 4.


400g / 14oz Chicken breast
2 tablespoons Extra Virgin Coconut Oil
2 carrots, grated
1/2 cucumber, deseeded and grated
4 spring onions, sliced
Handful of fresh kale leaves, torn
2.5cm / 1in piece fresh ginger, peeled and finely grated
100g / 3.5oz rice vermicelli
1 cup chopped coriander, mint and we could use a bit of Thai Basil as well or I have got some Vietnamese mint


2 small red chillies, de-seeded and sliced
1 clove garlic, crushed
1 tablespoon brown sugar or coconut sugar
Juice of 2 limes
2 tablespoons rice wine vinegar
3 tablespoons fish sauce
2 tablespoons Extra Virgin Peanut Oil


1. Cut chicken into thin slices then halve into strips.Pan fry in the extra virgin coconut oil. Season if desired and set aside.

2. Place vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft, then drain and rinse with cold water. Drain well. While the vermicelli is softening, make the dressing by whisking ingredients together in a bowl.

3. To assemble the salad, toss all ingredients together then add the cooked coconut chicken strips.

4. Pour dressing over salad and toss to coat. Serve with more coriander leaves and lime cheeks.

Nutrition Facts

Servings 0