Recipe Laura Bakhtiarian | Photos Naomi Giatas
A juicy twist on an Asian-inspired salad.
Time 35 minutes
Serves 4
Ingredients
- 200g vermicelli rice noodles
- 2 boiled chicken breasts, shredded or sliced
- 1 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 1 cucumber, cut into thin batons
- 1 carrot, julienned or grated
- 1 small red onion, thinly sliced
- 2 spring onions, finely sliced
- ½ cup roasted peanuts, roughly chopped
- ¼ fresh coriander, torn
- ¼ fresh mint, torn
- ¼ fresh Thai basil, torn
- 200g Foodland Fresh Pineapple slices
- 1 tsp olive oil
Dressing
- Juice of 2 Foodland Peculiar Picks Lemons
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 garlic clove, minced
- 1 small red chilli, finely sliced (optional)
- 2 tbsp neutral oil (like avocado or canola)
- Salt and pepper, to taste.
Method
- Cook vermicelli noodles according to the packet instructions. Drain, rinse under cold water, and set aside.
- Heat a grill pan or barbecue to medium-high heat. Lightly brush pineapple slices with olive oil and grill for 2–3 minutes per side until caramelised with some char marks. Roughly chop into bite-sized pieces.
- In a small bowl, whisk together the lemon juice, fish sauce, honey, garlic, chilli, and neutral oil. Season to taste.
- To assemble, combine noodles, red and yellow capsicum, cucumber, carrot, red onion, spring onion, grilled pineapple, and fresh herbs in a large bowl and toss. Add the shredded chicken on top.
- Before serving, pour over the dressing and toss gently to coat everything evenly. Sprinkle with roasted peanuts.
We used: Foodland Fresh Pineapple
It’s pineapple season, baby! And at Foodland, you can always expect the freshest fruit and vegetables available. So don’t just keep pineapple for a tasty snack—add it to your next dinner dish, too!
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