Created By: Chef Green 


  • 1 bag Bgreen Food Organic Fensi Vermicelli 
  • 5 cups chopped Kale
  • 3 cups chopped Romaine Lettuce 
  • 2 cups chopped Carrots
  • 15 oz Organic Sweet Corn 
  • 1.8 lb Organic Chicken Breast 
  • 2 tbsp fresh lemon juice
  • 1-2 tsp olive oil
  • 1/8 tsp salt
  • 2 tbsp red wine vinegar
  • 1-2 tsp Big Green Organic Soy Sauce
  • 1/8 tsp ground black pepper


  1. Rinse all the vegetables thoroughly.

  2. Boil the Organic Chicken Breast for about 25 min on med heat to prevent dryness of the breast. Cooldown the breast before peeling it into breast strips. 

  3. Boil the Organic Fensi Vermicelli for about 15 min. Rinse it with cold water to add a firm texture to it. Chop up the vermicelli to about 1 1/2 inch.

  4. In the bowl, mix all the greens and the breast strips together before adding sweet corn and carrots. Go ahead and add the soy sauce and black pepper and mix it well again. 
    Mix everything with sweet corn, carrots, and vermicelli all together.

  5. At last, mix everything with the remaining spices: lemon juice, red wine vinegar, and olive oil. 

Chef's Notes:

There are a lot of other ingredients you can add to your salad bowl, such as slices almonds, sunflower seeds, and mix nuts. But I am trying to create a nut-free salad, therefore I excluded those ingredients. Organic Chicken Vermicelli is healthy, clean, and tasty all at the same time! Give it a try and let me know how yours turn out!