Crispy Asian Salad

Ingredients

• 12 chicken breast(300g)
• 21 cup vermicelli (gluten free)(60g)
• 31 cup carrots, thinly sliced(110g)
• 41 cup cucumbers, thinly sliced(120g)
• 51 cup white cabbage, thinly sliced(90g)
• 60.25 cup mint, minced(10g)
• 71 cup edamame, cooked(155g)
• 80.25 cup coriander, minced(4g)
• 91 cup red cabbage, thinly sliced(90g)
• 100.5 cup green onions(50g)
• 110.5 cup roasted peanuts(70g)
• 122 tablespoon peanut butter(32g)
• 131 lemon, squeezed(50g)
• 141 tablespoon sesame seeds(9g)
• 151 tablespoon ginger, grated(6g)
• 161 teaspoon salt(6g)
• 172 tablespoon sesame oil(27g)
• 181 tablespoon honey(21g)
• 190.5 teaspoon chili (optional)(1g)
• 201 lime, squeezed(50g)

Instructions

1. 1Marinate the chicken breasts (optionally with mango marinade) and cook them in a little oil until golden and cooked through. Slice into strips.
2. 2Cook the vermicelli according to package instructions, then drain and set aside.
3. 3In a large bowl, combine the carrots, cucumbers, white cabbage, mint, edamame, coriander, red cabbage, green onions, and half of the roasted peanuts.
4. 4In a separate bowl, whisk together the peanut butter, squeezed lemon juice, sesame seeds, grated ginger, salt, sesame oil, honey, chili (if using), and squeezed lime juice to make the dressing.
5. 5Pour the dressing over the salad ingredients and toss well to combine. Let the salad sit for a few minutes to absorb the flavors.
6. 6Top the salad with the sliced chicken, cooked vermicelli, and the remaining roasted peanuts.
7. 7Serve immediately.