A fresh, crunchy salad made with spiced chicken, rice vermicelli, cabbage, carrots, and fresh herbs, tossed with a sesame-soy dressing sweetened with maple syrup.
634 kcal
37 g
69 g
24 g
74% RI
Download RecetteClic, free to start.
Keep it in your notebook
Free to start
Season the chicken breasts with the smoked paprika, cumin, powdered garlic, chili, salt, and pepper.
Cook the chicken breasts at 200 °C for 10 minutes, then let them cool.
10 minSoak the rice vermicelli in boiling water for 5 minutes, then drain and rinse under cold water.
5 minThinly slice the red and white cabbage, then grate the carrots or cut them into matchsticks.
Prepare the sesame-soy dressing according to its sub-recipe and set it aside.
Cut the cooled chicken breasts into thin strips.
Divide the vermicelli, cabbage, carrots, and chicken between two containers.
Add the sesame-soy dressing, then sprinkle with mint, cilantro, and peanuts.
Whisk together the sesame oil, soy sauce, maple syrup, rice vinegar, and sesame seeds.
Set the sauce aside until ready to use.
26% RI
4% RI
35% RI
20% RI
33% RI
127% RI
74% RI
22% RI
44% RI
37% RI
32% RI
75% RI
0% RI
19% RI
64% RI
16% RI
14/14 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
