Chicken and Vermicelli Salad

Chicken and Vermicelli Salad

Portions: 4 to 6

Cooking time: 15 minutes

Preparation time: 10 minutes


Ingredients List

  • 1 box of 700 g of St-Hubert Thai Chicken Drumsticks
  • About 7 oz (210 g) rice vermicelli
  • 2 tbsp (30 ml) fish sauce
  • 3 tbsp (45 ml) lemon or lime juice
  • 1/2 tsp (10 ml) Thai red curry paste
  • 1/2 c (125 ml) St-Hubert Thai Sauce
  • 4 c (1 l) Chinese cabbage or bok choy, chopped
  • ½ English cucumber, chopped
  • 1 large carrot, julienned or grated
  • 3 green onions, chopped

Preparation Instructions

  1. Preheat oven to 400 °F (200 °C).
  2. Place chicken drumsticks on a baking sheet lined with parchment paper and cook or barbecue as directed according to instructions.
  3. Bring water to a boil and cook vermicelli for 1 minute (or according to package directions).
  4. Drain and rinse under cold water. Drain again.
  5. In a large bowl, mix fish sauce with lime juice, curry paste and Thai sauce.
  6. Add vegetables and cooked vermicelli, toss to coat well with dressing and serve with hot drumsticks.


  • Chicken drumsticks can be barbecued, deep fried or made in the air fryer.