.png)
If you want something fast, fresh and easy to put together for a dinner party or for the whole family, then you have to try my grilled pineapple, cucumber and vermicelli noodle salad paired with Lilydale's smokey butterflied chicken. When I’m busy, short on time or need something quick to prepare, I don’t shy away from utilising things that make dinner time easier and more convenient. The butterflied chicken comes already marinated and is such a delicious addition to this fresh and vibrant salad.
Ingredients
1 x Lilydale Free Range Smokey Split Chicken
1/2 fresh pineapple
1 tsp olive oil
1 large lebanese cucumber
1/2 cup coriander leaves
1 red chilli
400g thick vermicelli noodles
2 fresh limes, to garnish
Sweet chilli lime dressing:
3 tbsp sweet chilli sauce
3 tsp soy sauce
2 tsp lime juice
Method
1. Remove the Smokey split chicken from the packaging and cook on the BBQ, in the oven or air fryer according to packet instructions.
2. Cut the pineapple into 0.5 cm slices. Remove the skin, then cut into wedges. Preheat a griddle pan on high heat with 1 tsp of olive oil and cook the pineapple for 3 minutes on each side or until lightly charred. Remove from the pan and set aside to cool.
4. Put a pot of water on to boil for the noodles. Cook the noodles as per packet instructions, then rinse under cold water, drain and set aside. Meanwhile, thinly slice the cucumber on an angle and cut into half moons. Thinly slice the red chilli.
5. For the dressing, combine the sweet chilli sauce, soy sauce and lime juice in a small bowl and stir well to combine.
6. To assemble, place the noodles in a large serving bowl and layer the cucumber, grilled pineapple, coriander and red chilli. Finish the salad with a drizzle of the dressing over the top.
7. To serve, place the chicken, noodle salad and lime wedges in the middle of the table and allow everyone to serve themselves.
Comments