Asian Chicken Primavera Salad

This was another meal inspired by a recipe I saw in a magazine while waiting for something (using all time wisely here, yes sir).  This time it was simply the title and the addition of mango to a noodle salad that got me started, and since there was a mango in the fridge that was quickly ripening it was meant to be! It was also a very quick and delicious end-of-week salad that went perfectly with my much-neeed glass of white, and being a great big bowl of mostly veggies meant we got the weekend started off on the right track (it went downhill from there, but that's another story :P).

This was pretty much a veggie-box salad as a means to use up everything in the fridge before it turned to mush so feel free to substitute any of your faves. It's light, summery and delicious so cast aside any guilt and enjoy!

4 chicken thighs

4 tbsp homemade BBQ sauce

4 tbsp soy sauce

4 tbsp hoisin sauce

1 small packet vermicelli

4 large handfuls baby spinach, rinsed and dried

1/2 yellow capsicum, thinly sliced

1/2 red capsicum, thinly sliced

1/2 ripe mango, thinly sliced

1/2 cup sugar snap peas

2 large radishes, thinly sliced

2 tbsp peanuts, roasted

1/4 mango, chopped

juice of 1/2 lime

1 bird's eye chili, chopped

2 cloves garlic, chopped

1/8 cup rice vinegar

Toss the chicken in the marinade ingredients and grill, basting as you go until cooked through. Slice  into bite-sized pieces. Keep warm.

Cook the vermicelli as directed on the packet and drain well, refreshing in cold water to cool slightly.

Toss the salad ingredients and vermicelli together and divide into two large bowls. Top with the grilled chicken.  Blend the dressing ingredients to combine and drizzle over the salad. Lastly, top with the roasted peanuts and enjoy!