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Jerk Chicken Vermicelli Salad with Coconut Lime Dressing

This dish pairs boneless skinless chicken thighs with rice vermicelli, jerk seasoning and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

42 g Protein
69 g Carbohydrates
23 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 151g boneless skinless chicken thighs 183 kcal
  • 62g rice vermicelli (dry) 230 kcal
  • 7g jerk seasoning 21 kcal
  • 4g neutral oil 35 kcal
  • 53g coconut milk (canned) 104 kcal
  • 22g lime juice 7 kcal
  • 9g fish sauce 3 kcal
  • 5g brown sugar 19 kcal
  • 62g carrot, shredded 25 kcal
  • 80g cucumber, thinly sliced 12 kcal
  • 9g cilantro, chopped 3 kcal

Cooking instructions

  1. rice vermicelli (dry)
    Cook rice vermicelli according to package directions. Rinse under cold water, drain well, and set aside.
  2. boneless skinless chicken thighsjerk seasoningneutral oil
    Toss chicken thighs with jerk seasoning and 1 tsp neutral oil. Sear in a skillet over medium-high heat 4 to 5 minutes per side until cooked through; rest, then slice.
  3. coconut milk (canned)lime juicefish saucebrown sugar
    Whisk coconut milk, lime juice, fish sauce, and brown sugar into a dressing.
  4. rice vermicelli (dry)carrotcucumbercilantro
    In a bowl, combine vermicelli, shredded carrot, sliced cucumber, and chopped cilantro.
  5. boneless skinless chicken thighs
    Add sliced chicken and drizzle with dressing. Toss to coat.
  6. Serve immediately, or chill 15 minutes for a colder salad.

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