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Basil Chicken Salad

An abundance of aromatic basil leaves and crispy fried garlic provide a flavourful base to this healthy chicken noodle salad.
Servings: 4
Print Recipe
  • 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

  • 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.

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