Chicken and Vermicelli Salad

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.

Note:

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