If you're making this fresh and flavourful salad ahead of time, store it in a large shallow airtight container for easy tossing. Better yet, just close the lid and give it a good shake.
- Portion size 2 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large pot of boiling lightly salted water,cook vermicelli until tender, about 3 minutes. Drain and rinse under cold water; drain again. Set aside in colander.
In bowl, whisk together soy sauce, lime juice, sesame oil, honey, ginger, garlic and pepper. (Make-ahead: Store in airtight container for up to 2 days.)
In two 3-cup (750 mL) airtight containers, layer noodles, red pepper, carrot, cucumber and chicken. Sprinkle with green onion. (Make-ahead: Refrigerate for up to 24 hours.) Toss with dressing.
Grilling Chicken
Sprinkle boneless skinless chicken breast with pinch each salt and pepper. Place on greased grill or in grill pan over medium heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes. Let stand on cutting board for 5 minutes before slicing. (Make-ahead: Cover and refrigerate for up to 2 days.)
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 518 mg
- Sugars 12 g
- Protein 33 g
- Calories 420.0
- Total fat 10 g
- Cholesterol 67 mg
- Saturated fat 2 g
- Total carbohydrate 50 g
%RDI
- Iron 21.0
- Folate 57.0
- Calcium 5.0
- Vitamin A 113.0
- Vitamin C 77.0
