Şehriyeli Tavuk Salatası

Boil 200g chicken in salted water until cooked through, about 20 minutes. Cool and shred finely.

Toast 176g vermicelli in 28g olive oil over medium heat until golden, stirring constantly, about 3 minutes.

Add 200ml water to toasted vermicelli, bring to boil, simmer 5 minutes until tender. Cool completely.