Smokey Split Chicken with vermicelli noodle salad

20 mins Prep
70 mins Cook
6 Serves

Convenient and delicious, this Summer recipe from @livs.table is the perfect way to make the most of Lilydale Smokey Split Chicken.

  • 1 x Lilydale Free Range Smokey Split Chicken
  • ½ fresh pineapple
  • 1 tsp olive oil
  • 1 large lebanese cucumber
  • ½ cup coriander leaves
  • 1 red chilli
  • 400g thick vermicelli noodles
  • 2 fresh limes, to garnish

Sweet chilli lime dressing:

  • 3 tbsp sweet chilli sauce
  • 3 tsp soy sauce
  • 2 tsp lime juice
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  1. Remove the Smokey split chicken from the packaging and cook on the BBQ, in the oven or air fryer according to packet instructions.
  2. Cut the pineapple into 0.5 cm slices. Remove the skin, then cut into wedges. Preheat a griddle pan on high heat with 1 tsp of olive oil and cook the pineapple for 3 minutes on each side or until lightly charred. Remove from the pan and set aside to cool.
  3. Put a pot of water on to boil for the noodles. Cook the noodles as per packet instructions, then rinse under cold water, drain and set aside.
  4. Meanwhile, thinly slice the cucumber on an angle and cut into half moons. Thinly slice the red chilli.
  5. For the dressing, combine the sweet chilli sauce, soy sauce and lime juice in a small bowl and stir well to combine.
  6. To assemble, place the noodles in a large serving bowl and layer the cucumber, grilled pineapple, coriander and red chilli. Finish the salad with a drizzle of the dressing over the top.
  7. To serve, place the chicken, noodle salad and lime wedges in the middle of the table and allow everyone to serve themselves.
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