Salade de vermicelles au poulet et légumes colorés

Salade de vermicelles au poulet et légumes colorés

  • Préparation

    Préparation : 15 minutes

  • Cuisson

    Cuisson : 9 minutes

  • Portions

    Portions : 4 portions



Étapes de préparation

  • 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. 

Plats Principaux

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