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; about 14 oz) contains 310 calories, 41 g carbohydrate, (2 g fiber), 20 g protein, 7 g fat, (1 g saturated fat), 70 mg cholesterol, and 420 mg sodium.
  • Calories per Serving: 310
  • Servings: 6
  • Active Time: 1 hour
  • Total Time to Make: 1 hour
Rice Vermicelli Salad



  1. 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.
  2. Soak vermicelli in enough water to cover, 15 min. Snip into 4-5-inch lengths with scissors; return to water. Set aside.
  3. 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 a clean paper towel. Add to large bowl, along with peppers, cucumber, cilantro, and shallots.
  4. 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 vegetables. Add basting oil; toss to loosen. Add sweet chili sauce; toss. Drizzle with lime juice; toss to combine. Season with salt and pepper. Mound in radicchio leaves.
Chef Tips
For more intense flavor, add 2 Tbsp Asian fish sauce.


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