Name: Chicken and Cilantro Vermicelli Salad
Ingredients: 1/2 cup grapeseed oil (100 g); 6 tbsp sesame oil (80 g); 1 tsp red pepper flakes; 6 tbsp honey (120 g); 4 tbsp soy sauce (70 g); 1 pack vermicelli (350 g); 1 roast chicken; 1 bunch cilantro, chopped (65 g); 1/4 cup green onions, chopped (10 g); 1 red bell pepper, chopped (130 g); 1 tbsp sesame seeds, toasted; 1/2 cup peanuts, chopped (125 g)

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Chicken and Cilantro Vermicelli Salad

Course: Salad

Servings: 6 large lunches

Ingredients

Dressing

1/2 cup grapeseed oil 100 g
6 tbsp sesame oil 80 g
1 tsp red pepper flakes
6 tbsp honey 120 g
4 tbsp soy sauce 70 g

Salad

1 pack vermicelli 350 g
1 roast chicken
1 bunch cilantro, chopped 65 g
1/4 cup green onions, chopped 10 g
1 red bell pepper, chopped 130 g

Optional

1 tbsp sesame seeds, toasted
1/2 cup peanuts, chopped 125 g

Instructions

Cook the pasta according to the directions on the package. Drain but do not rinse.
While the pasta is cooking, prepare the dressing. In a pan large enough to hold the entire salad, heat the vegetable oil, sesame oil, and red pepper on medium heat for 5 minutes. Add the honey and soy sauce and mix well.
Add the drained pasta and stir until the pasta is well coated. Cover and chill for several hours.
When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.