Directions
- 1Start by preparing the dressing by combining mayonnaise, sweet chili, rice wine vinegar, sesame oil, and garlic.
- 2Mix the dressing until well combined.
- 3Prepare the chicken marinade by adding sweet paprika, onion powder, soy sauce, brown sugar, and olive oil to the chicken.
- 4Mix until the chicken is well coated.
- 5Cook the marinated chicken in a pan.
- 6Add some water to the pan while cooking the chicken.
- 7Place vermicelli rice noodles (soaked in boiling water) on a serving plate.
- 8Top the noodles with shredded wombok cabbage.
- 9Add shredded red cabbage.
- 10Add shredded carrots.
- 11Add bean sprouts.
- 12Chop coriander and spring onions.
- 13Shred the perfectly cooked chicken.
- 14Top the salad with the shredded chicken.
- 15Drizzle the dressing over the chicken and vegetables.
- 16Add the remaining toppings, including coriander and spring onions.
Ingredients
- mayonnaise
- sweet chilli sauce
- rice wine vinegar
- sesame oil
- garlic
- chicken
- paprika
- onion powder
- soy sauce
- brown sugar
- olive oil
- vermicelli rice noodles
- wombok cabbage
- red cabbage
- carrots
- bean sprouts
- coriander
- spring onions
Equipment
measuring cupspoontongspanknifechopping boardplatefork
Tips
- This recipe is perfect for meal prep.
- This dish is perfect as a side for a picnic or gathering when entertaining.
- You can load the salad with any veggies you like.
- You can absolutely use leftover roasted chicken in this recipe.
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