Well, I am back from vacation and ready to cook!
It always feels good to be back in my kitchen when I have been a way for a bit.
Today I felt like a salad with a little bit of everything so I made one up. Check this baby out….YUMMMY!
I definitely like my protein so I first started marinating up some chicken. I just added a little reduced sodium soy sauce, some sesame oil and minced ginger–just kept it simple and added in some boneless skinless chicken breast.
I like to wash my lettuce about 1/2 hour before serving and wrap in a clean dish towel. I toss it in the refrigerator and my lettuce is cold and crisp when I am ready to chop it up.
My daughter, Chelsea likes fruit in her salad, so I grabbed some mandarin oranges to toss in the salad today.
I like crunch and so does my son Brennan so I also picked up some tortilla strips. Just lightly salted and really yum.
Of course, my Italian husband loves his pasta and my son Kevin does too….so I boiled up a handful of rice vermicelli noodles to toss on top of my salad mixture. These little thin noodles cook up in just 3 minutes.
I do love a bit of cilantro and scallion in just about every salad I make…
Top the salad with your favorite dressing–I just added a bit of my Asian dressing–see past post here for some homemade salad dressing ideas.
And voilà…a family dinner was had…..mmmmmmm! and everyone gobbled it up. Yay!
A FODMAP friendly salad too…I might add!Don’t just settle for a boring salad….jazz it up!
What’s your favorite salad combo’s?
Here’s the recipe!
Chicken and Rice Vermicelli Confetti Salad (FODMAP friendly)
- 3/4 lb boneless skinless chicken
- 2 TB reduced sodium soy sauce (I use San-J tamari)
- 1 tsp sesame oil
- 2 tsp minced ginger
- 1 large head romaine lettuce, trimmed and washed and cut in bite size pieces
- 1 stalk of celery, chopped
- 3-4 scallions, chopped (FODMAP followers use green part only)
- 1/4 cup fresh chopped cilantro
- 3/4 cup shredded carrots
- 2 cups mandarin oranges, drained and rinsed (FODMAP followers avoid those in pear juice or with HFCS)
- 3 oz. rice vermicelli noodles (cook according to package directions) and splashed with a small amount of soy sauce and sesame oil as directed below.
- 1 TB sesame seeds, toasted if desired. (I use black and white)
- 2 TB your favorite dressing. (FODMAP followers use link in post to make your own dressings)
- Marinate chicken breast in soy sauce, sesame oil and ginger (turn a few times) --for 30 minutes or a couple hours.
- Grill chicken until cooked thoroughly and then slice in thin strips.
- Place lettuce, celery, scallion, cilantro and grated carrots onto medium size serving platter.
- Distribute mandarin oranges and grilled chicken over lettuce.
- Drizzle 1-2 tsp soy sauce and sesame oil over drained and cooked noodles. Top with a smattering of sesame seeds and place noodles in the middle of salad.
- Drizzle with your favorite dressing.
6 replies on “Chicken and Rice Vermicelli Confetti Salad“
Looks delicious , can’t wait to try it!
Sarah (The Simple Dietitian)
I’ll be trying this one for sure! My family loves all of these flavor combos, and it’s a great way to jazz up a salad. Thanks for sharing! 😀
Diana Cullum-Dugan RD LDN
Looks good enough to substitute tofu triangles for the chicken – for all us veg-heads. Love the play-by-play pics, too. Thanks for a great idea, Kate.
Yup…tofu would be a great sub for the veggies in the group Diana. Thanks for the reminder!
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