3 TBSP Mayver’s Dark Roast Extra Crunchy Peanut Butter
1 packet vermicelli noodles
500g chicken breast
1 mango, cut into slices
¼ cup strawberries, cut into slices
½ avocado, cut into slices
¼ cup cashews
Small bunch coriander
¼ tsp minced garlic
¼ lime, juiced
2 Tbsp rice vinegar
¼ cup fish sauce
2 Tbsp superfine sugar
½ small red chilli
¼ cup water
Salt and pepper for seasoning
Prepare vermicelli noodles as per packet.
Season chicken breast with salt and pepper.
Place a saucepan over medium heat on the stove and drizzle with oil before placing chicken breast in the pan. Cook chicken breast for approx 7 minutes per side and then set aside to cool.
Prepare sauce by combining all ingredients in a processor and blitzing until well combined.
Once the chicken has cooled down, shred it in preparation to assemble the salad.
Place the noodles into a large salad bowl. Top with chicken, followed by the mango, strawberries, avocado and cashews. Pour the vermicelli noodle sauce over the salad and then dollop Mayver’s Crunchy Peanut Butter on the top.