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.
Salade de vermicelles au poulet et légumes colorés
Préparation : 15 minutes
Cuisson : 9 minutes
Portions : 4 portions