By Sasha Gordanier
Prepare the vegetables: Slice the cucumber and julienne the carrot into thin strips. Set aside.
Chop the mixed herbs (mint, cilantro, basil) finely.
In a large salad bowl, combine the cooked rice vermicelli, sliced cucumber, julienned carrot, and chopped herbs.
Slice the grilled chicken into thin strips and add them to the salad bowl.
Drizzle the lime-ginger dressing over the salad.
Toss the salad gently until all ingredients are well combined. Adjust the seasoning with salt and black pepper to taste.
Heat 1 tsp of olive oil in a small pan over medium heat. Add the peanuts and toast them until golden brown, about 2-3 minutes. Remove from heat and let cool.
Sprinkle the toasted peanuts over the salad just before serving.
Serve the salad immediately, garnished with additional fresh herbs if desired.
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By Sasha Gordanier
This Salad Asian Vietnamese Chicken Gluten-Free recipe is ready in 20 minutes and features Rice vermicelli, Grilled chicken, Mixed herbs (mint, cilantro, basil) and other delicious ingredients. Contains 450 calories total.
Prepare the vegetables: Slice the cucumber and julienne the carrot into thin strips. Set aside.
Chop the mixed herbs (mint, cilantro, basil) finely.
In a large salad bowl, combine the cooked rice vermicelli, sliced cucumber, julienned carrot, and chopped herbs.
Slice the grilled chicken into thin strips and add them to the salad bowl.
Drizzle the lime-ginger dressing over the salad.
Toss the salad gently until all ingredients are well combined. Adjust the seasoning with salt and black pepper to taste.
Heat 1 tsp of olive oil in a small pan over medium heat. Add the peanuts and toast them until golden brown, about 2-3 minutes. Remove from heat and let cool.
Sprinkle the toasted peanuts over the salad just before serving.
Serve the salad immediately, garnished with additional fresh herbs if desired.
Calories per Serving: 450
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