Chicken and Rice Vermicelli Salad Recipe

Serves 4

Ingredients

2 tsp. minced ginger
2 garlic cloves, finely chopped
¾ tsp. chili powder
½ tsp. crushed red pepper flakes
¼ cup plus 1 Tbsp. olive oil, plus more for drizzling
3 Tbsp. soy sauce
1½ Tbsp. honey
¾ tsp. ground black pepper, divided
¼ tsp. kosher salt
4 boneless, skinless chicken thighs
½ pound rice vermicelli
½ cup mint, chopped
½ cup basil, chopped
2 scallions, chopped or thinly sliced
2 limes, cut into wedges

Directions

Active time: 25 minutes
Total time: 30 minutes

In a large bowl, whisk together ginger, garlic, chili powder, red pepper flakes, olive oil, soy sauce, honey and ½ tsp. black pepper. Set dressing aside.

Preheat a grill to medium-high heat. Drizzle chicken with olive oil, salt and ¼ tsp. black pepper. Set aside.

In a large pot of boiling water, cook vermicelli until al dente, about 3 minutes. Drain and return to pot. Fill pot with warm water, swirl and drain again. Repeat twice more. Transfer noodles to bowl with dressing. Add mint, basil and scallions and toss.

Grill chicken, turning once, until cooked through, 5 minutes per side. When cool, shred chicken and toss with noodles. Serve with limes.