Cook the HAIKU rice vermicelli according to instructions on the package. Drain.
In a salad bowl, combine the rice vermicelli, the dressing and the lime zest and juice. Mix.
Salt and pepper chicken strips.
In a frying pan, heat a little bit of canola oil on medium heat. Brown the chicken strips for 2-3 minutes on each side or until cooked through and no longer pinkish inside. Remove from heat. Set aside on a dish to cool.
Using a mandolin, slice the cucumber into fine rings.
Add chicken strips, bell pepper and cucumber to the bowl and mix. Garnish with green onions.
Colourful chicken vermicelli salad
Prep time: 15 minutes
Cooking time: 9 minutes
Servings: 4 servings