Ener-G Vermicelli Chicken Olive Salad
Prep time: 30 mins
Free From: gluten, wheat, soy, nut
- 110g Ener-G Vermicelli
- 150g Green Beans Snow Peas And Asparagus
- 300g of Shredded Cooked Chicken
- 100g of Halved California Ripe Olives
- 80ml of Oilve Oil
- 55g of Pine Nuts
- 1 tbsp of Garlic (minced)
- 1 1/2 tsp of Bottled Red Pepper Flakes
- 90ml of White Wine Vinegar
- 1/4 tsp of Salt
Break up Ener-G White Vermicelli coils a bit, then cook in boiling water as package directs, about 7 minutes. Cut beans and mangetout into julienne strips and asparagus diagonally into 1-inch lengths. Drop beans and asparagus into boiling water, cook 1 minute then drain and run under cold water. (Mangetout are not cooked). Combine pasta, chicken, vegetables and olives in salad bowl. For dressing, heat olive oil in frying pan, add pine nuts and toast 2 minutes or until light golden. Remove from heat then add garlic, pepper flakes, vinegar and salt (quickly placing lid over to prevent splattering). Pour dressing over salad and toss to coat.
Cooking time: 10 minutes. Total preparation time: 30 minutes.