Carrot and Chicken Vermicelli Salad (S)

Serves 4

100g bean thread vermicelli Noodles
2 CARROTS *, grated
pinch salt
1 cup cooked, sliced chicken
¼ cup chopped parsley

Place the vermicelli in a bowl, cover with cold water and leave for about 15 minutes or until transparent.
Drain and cut into short lengths.
Add carrot, salt, dressing and chicken and mix well.
Sprinkle parsley on top and serve.


Use suitable dressing from RPAH Allergy Unit Friendly food cookbook or other suitable.  (I like it with tangy maple syrup dressing)

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