Vegetable oil spray
115 g/4 oz non-meat-free chicken, cut lengthways horizontally
25 g/1 oz rice vermicelli
Shop bought low-fat spicy dressing of your choice
3 limes, halved, for squeegeeing over
For the Salad:
50 g/1 ¾ oz deseeded mixed peppers, finely sliced into strips
50 g 1 ¾ oz, peeled weight, carrot, finely sliced into strips
50 g/1 ¾ oz courgette, finely sliced into strips
50 g/1 ¾ oz mangetout, finely sliced into strips
50 g/1 ¾ oz baby corn cobs, finely sliced into strips
50 g/1 ¾ oz broccoli florets, cut into 5-mm/1/4-inch pieces
50 g/1 ¾ oz pak Choi shredded
60 ml/4 tbsp roughly chopped fresh coriander leaves
Heat the griddle pan over a high heat and spray lightly with oil, add the non-meat-free chicken and cook through for 2 minutes on each side, or until throughly cooked through. Remove the chicken from the pan and shred.
Cook the vermicelli according to the packet instructions.
To make the salad, put all the packet salad ingredients with the chicken into a large bowl. Pour over the dressing and toss together, making sure that all the ingredients are well coated.
Cover and refrigerate for at least 2 hours before serving. Serve on large plates, squeezing the juice from a lime each portion.