Gluten-Free Rice Vermicelli Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 1 1/2 cups) contains 310 calories, 39 g carbohydrate, (2 g fiber), 17 g protein, 10 g fat, (2 g saturated fat), 70 mg cholesterol, and 530 mg sodium.
  • Calories per Serving: 310
  • Makes: 10 cups
  • Active Time: 1 hour
  • Total Time to Make: 1 day, 1 hour
Gluten-Free Rice Vermicelli Salad



  1. Place marinade in large zipper-style plastic bag. Pat chicken dry with paper towels. Add to bag with marinade. Turn bag to coat chicken thoroughly; release air and seal. Marinate in refrigerator 24 hours.
  2. Day of serving -- Preheat grill on MED-HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil. Sear chicken on grill 2-3 min, until lightly browned 1/4 way up from bottom. Turn over; sear 2-3 min. Reduce heat to MED; close lid. Grill chicken 12-15 min, or until internal temp of chicken reaches 165 degrees; check by inserting thermometer halfway into thickest part of chicken. Transfer chicken to clean cutting surface; cut into slivers. Set aside.
  3. Soak vermicelli in enough water to cover, 15 min. Snip into 4-5-inch lengths with scissors; return to water. Set aside.
  4. Blanch peas and mushrooms in a large pot of boiling, salted water 20 sec. Transfer to bowl of ice water (keep water boiling). Drain, place on clean paper towel. Add to large bowl with peppers, cucumber, cilantro, and shallots.
  5. Add shrimp to boiling water, cook, stirring, 1-2 min. Add vermicelli; cook 2 min, or until tender. Transfer to bowl of ice water; drain. Add shrimp, chicken, and vermicelli to bowl with veggies. Add basting oil; toss to loosen. Add chili sauce; toss. Drizzle with lime juice; toss to combine. Season with salt and pepper. Mound in radicchio leaves.


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