fusion

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.

Lunch Dinner

Easy

Balanced Gluten free

Set your calorie target 650 kcal

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

rice vermicelli (dry)
Cook rice vermicelli according to package directions. Rinse under cold water, drain well, and set aside.
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.
coconut milk (canned)lime juicefish saucebrown sugar
Whisk coconut milk, lime juice, fish sauce, and brown sugar into a dressing.
rice vermicelli (dry)carrotcucumbercilantro
In a bowl, combine vermicelli, shredded carrot, sliced cucumber, and chopped cilantro.
boneless skinless chicken thighs
Add sliced chicken and drizzle with dressing. Toss to coat.
Serve immediately, or chill 15 minutes for a colder salad.