This light and refreshing chicken and vermicelli salad is full of flavour.

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Ingredients (serves 6)

200g vermicelli noodles
2 carrots, thinly sliced
2 spring onions, thinly sliced
2 capsicum, thinly sliced
1/2 cup chopped fresh herbs, e.g. mint, parsley & coriander
(400g) 2 1/2 cups shredded, cooked chicken
1/4 cup sweet chilli sauce
2-3 tbsp lemon juice
2 tbsp fish sauce or soy sauce
2 cloves garlic, crushed
1 red chilli, seeds removed and finely chopped (optional)


1. Place vermicelli in a large heatproof bowl and cover with boiling water. Let stand until just tender (about 5 minutes) and then drain
2. In a large bowl combine vermicelli with carrots, spring onions, red pepper, herbs, and chicken
3. Make the dressing by mixing together sweet chilli sauce, lemon juice, fish/soy sauce, garlic and chilli
4. Pour dressing over the vermicelli and toss gently to combine
5. Cover and refrigerate until ready to serve.

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