Best 3 Vermicelli Chicken Salad Recipes

Vermicelli chicken salad is a refreshing and flavorful dish that is perfect for summer gatherings or light lunches. The combination of tender vermicelli noodles, succulent chicken, crisp vegetables, and a tangy dressing creates a delightful meal that is both satisfying and nutritious. With its vibrant colors and textures, vermicelli chicken salad is a feast for the eyes as well as the palate.

Check out the recipes below so you can choose the best recipe for yourself!

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)

Bun Ga Nuong (Grilled Chicken and Vermicelli Salad) image

This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).

Provided by Teresa M

Categories Chicken Breast

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless chicken breasts (2 whole breasts split to make 4 pieces)
2 cloves garlic, minced or pressed
2 whole shallots, finely chopped
1/8 cup vegetable oil
2 cups iceberg lettuce, shredded
1 cucumber, sliced
1/4 cup chopped of fresh mint
1/4 cup unsalted, chopped roasted peanuts
1/2 cup rice vermicelli (available in Asian grocery stores)
shrimp
4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or 2 teaspoons olive oil

Steps:

Mix dressing ingredients together.
Set aside.
Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
Strain in colander.
Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
Cut into bite sized pieces.
In each of 4 bowls, divide lettuce and cucumbers.
Top with vermicelli.
Arrange chicken on top of pasta.
Pour about 2 ounces of dressing on each salad.
Sprinkle with fresh mint and peanuts.
Remove shells from shrimp and clean.
Saute shrimp in garlic, shallots and vegetable oil.
Set aside.
Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
Add dressing and set aside.
Heat grill.
Season shrimp with salt and pepper and 1T of the chopped basil.
Grill on both sides and removed when cooked (less than 5 minutes).
Put cucumber and carrot mixture in the middle of each of 4 plates.
Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.

VERMICELLI CHICKEN SALAD

Vermicelli Chicken Salad image

"This recipe was given to me by a friend, and it's wonderful," notes Liz Hughes of Burnsville, Minnesota. Marinated artichokes and ripe olives lend flavor to this chilled rice salad that starts with a packaged rice mix.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 cups cubed cooked chicken breast
1-1/2 cups mayonnaise
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup finely chopped onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon lemon-pepper seasoning

Steps:

Cook rice mix according to package directions. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper. Cover and refrigerate until chilled.

Nutrition Facts :

FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD

FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD image

Categories Chicken Pasta

Yield 4

Number Of Ingredients 23

Ingredients

Chicken
1 package boneless skinless chicken thighs, about 2 lbs
2 tablespoons Chinese five spice
2 tablespoons honey
2 teaspoons salt
1 lime
1 tablespoon chopped peanuts
Dressing
3 tablespoons fish sauce
juice of 1 small lime
3 tablespoons water
1½ tablespoons honey
1 tablespoon vegetable oil, melted
white of 1 spring onion, sliced
2 dry red peppers, minced
Salad
7 oz package vermicelli noodles, prepared according to package directions
1 cucumber, peeled, deseeded and sliced
2 medium carrots, julienne
¼ cup peanuts, chopped
green onion, garnish
cilantro, garnish
thai basil, garnish

Steps:

Heat a grill skillet or heavy bottom skillet over medium-high heat. Brush with vegetable oil. Toss chicken thighs with Chinese five spice and salt. Place on the hot grill pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Be careful not to crowd the pan. If pan is too small you may need to cook in batches. Drizzle the honey over the chicken, squeeze over the juice of 1 lime. Cook another 1 - 2 minutes to allow honey to melt and lime to reduce. Sprinkle with the chopped peanuts, set aside. Combine all dressing ingredients and whisk until well combined. Combine all salad ingredients and toss with dressing. Garnish with green onion, cilantro and/or thai basil. Slice chicken and serve with noodle salad. Notes Make-Ahead: The chicken can be served warm over the noodles or chilled. Which also makes it a great make-ahead meal. Refrigerate the chicken, noodles and dressing separately. When the noodles are tossed with dressing they will loosen. Topped with sliced chilled chicken

Tips:

For the best flavor, use a combination of red and green grapes.
If you don't have any celery on hand, you can substitute another crunchy vegetable, such as carrots or bell peppers.
Almonds add a nice crunch to the salad, but you can use any type of nut that you like.
If you don't have any mayonnaise, you can substitute Greek yogurt or sour cream.
Serve the salad immediately, or chill it for later.

Conclusion:

Vermicelli chicken salad is a delicious and easy-to-make dish that's perfect for a light lunch or dinner. It's also a great way to use up leftover chicken. With a few simple ingredients, you can have a tasty and satisfying meal in no time. So next time you're looking for a quick and easy recipe, give vermicelli chicken salad a try.