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Wholesome, fresh, and packed with flavour, this Satay Chicken Vermicelli Salad is the perfect affordable dinner to feed the family! It's easy to make, full of vibrant veggies, and topped with a creamy satay sauce, it’s a weeknight winner everyone will love!
Ingredients
650g chicken thighs, cut into bite size pieces
2 heaped tbsp corn flour
olive oil
2 spring onions
80g vermicelli noodles (raw)
1/2 bunch fresh coriander
200g coleslaw mix
1 cucumber, julienned
Satay Sauce
3 tbsp peanut butter
1 tsp soy sauce
3 tsp maple syrup
1 tsp lime juice
4 tbsp boiling water
Pinch of salt
Method
Place the chicken in a bowl along with the corn flour, salt and pepper. Toss to coat evenly. Heat a generous drizzle of olive oil in a large frying pan over medium heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through (cook in batches if needed to ensure you don’t overcrowd the pan). Transfer to a plate and let the chicken cool slightly.
Combine the peanut butter, soy sauce, maple syrup, lime juice, boiling water and a pinch of salt in a jar. Shake well until smooth (or stir in a bowl).
Cook vermicelli noodles according to packet instructions. Once cooked, rinse under cold water and drain well.
In a large serving dish or individual bowls, layer the vermicelli noodles, coleslaw mix, cucumber, and sliced spring onions. Top with the cooked chicken pieces and drizzle the satay sauce generously over the top. Garnish with the coriander and extra spring onion, and enjoy!
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