Basil Chicken Salad
Ingredients
200g vermicelli rice noodles
2 poached chicken breasts, shredded
2 Mucci mini cucumbers
1 Mucci Hot Shots red chili, thinly sliced
1 cup loosely packed Mucci Farms Naked Leaf Living Basil leaves
2 green onion, thinly sliced
Garlic Lime dressing:
1 tbsp minced garlic
1 tbsp olive oil
½ cup lime juice
3 tbsp dark brown sugar
2½ tbsp fish sauce
1 tsp sesame oil
Directions
Cook vermicelli as per package directions, rinse in cold water and set aside. Slice cucumbers in half lengthwise then diagonally in thin slices; transfer to a large bowl and add noodles, chicken, chili, basil, and green onion. Toss together with dressing and serve.
For dressing, combine garlic and oil in a small fry pan over high heat; fry garlic until light golden brown and fragrant. Transfer to a heat proof bowl and whisk in lime juice, sugar, fish sauce and sesame oil.
