Chicken Spring Roll Salad

Name: Chicken Spring Roll Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 ½ pound chicken breast (chopped); ½ teaspoon baking soda; 1 tablespoon low-sodium soy sauce; 1 tablespoon rice vinegar; 1 drizzle oil (olive, avocado or off choice; to cook the chicken); ⅓ cup peanut butter; 2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey; 2 tablespoons lime juice; 2 teaspoons toasted sesame oil; 1 teaspoon fresh grated ginger; 2 cloves garlic (minced); 2 teaspoons sriracha (more or less to taste); 2 tablespoons water (or more if needed); 120 grams rice noodles (thin like vermicelli; about ½ pack; cooked, cold); 2 cups shredded red cabbage; 2 cups shredded carrots; 2-3 Persian cucumbers (thinly sliced); 3 green onions (thinly sliced); 1-2 avocado (chopped); 3 tablespoons chopped fresh mint (or more to taste); 3 tablespoons chopped fresh cilantro (or more to taste); ⅓ cup peanuts (chopped); salt; black pepper; sliced jalapeño (optional)

Jump to Recipe Print Recipe

Fresh and incredibly flavorful, this chicken spring roll salad is a must-try! Filled with colorful veggies, rice noodles, tender chicken, crunchy peanuts, fragrant herbs and tossed in a delicious peanut dressing. So good!

This is a picture of a large plate filled with chicken spring roll salad with peanut dressing.

This post contains affiliate links from Amazon and other retailers. When you click on these links, I may earn a small commission from qualifying purchases at no extra cost to you. It helps me maintain this website and create new recipes. Thank you for your support! Please read my privacy policy for more details.

Why you'll love this recipe

This salad is ridiculously delicious! It's colorful, filled with veggies, high in protein and nourishing! Yes, as you can probably tell, I love this Asian-inspired recipe so much. The chicken is super tender like in my very popular chicken and shrimp fried rice.
While it looks impressive, it's actually simple to make. It does require some chopping but using a shredder, veggie chopper or even buy pre-cut veggies will make it quicker.
It's a perfect recipe for a gathering with friends and family. It's bursting with flavors and textures, and its beauty will win your guests over. It's fresh, and can be customized too with different veggies or protein.

This is a close-up picture of the spring roll salad.

Key Ingredients and Variations

Chicken breast: lean chicken cut in bite size pieces. I use the velveting method to tenderize it, but it's optional. You can just sauté or grill the chicken before adding it to the salad. Or even use leftover or rotisserie chicken. It can be replaced with more veggies or even shrimp or tofu.
Rice noodles: spring rolls are wrapped in rice paper so the noodles are an important ingredient to this recipe. Choose very thin ones like vermicelli. And they're gluten-free.
The veggies: cabbage, carrots and cucumber are often used in spring rolls. They could be shredded, cut julienne or sliced thinly. I use green onions and avocado too. Bell peppers would be great as well.
Fresh herbs: I chose fresh mint and fresh cilantro. They're amazing together in this spring roll salad.
Peanuts: they add an amazing crunch and complete this salad. They could be replaced with cashews.
Peanut dressing: this is key to the deliciousness of this recipe. Made with smooth natural peanut butter, soy sauce, rice vinegar, honey, fresh lime, garlic, ginger, a little hot sauce and toasted sesame oil.

This is a picture of all the ingredients needed to make this chicken spring roll salad.

How to make this chicken spring roll salad

The very first step is to prep all your veggies. Shred the cabbage and carrots, slice the cucumber, chop the green onions and herbs.
Cook the rice noodles per the instructions on the package.

This is a picture of the chicken marinating.

Combine diced chicken with baking soda, rice vinegar and soy sauce. Let it sit for 10-15 minutes max.

This is a picture of the chicken being rinsed.

Once the chicken has marinated, place in a mesh strainer and rinse it well under cold water. Place it on a plate or bowl, and pat dry with paper towels.

This is a picture of the chicken cooking.

Cook on medium-high heat for about 6-7 minutes or until no longer pink.

This is a picture of the peanuts being chopped.

Chop the peanuts roughly.

This is a picture of the peanut dressing being mixed together.

Whisk together the peanut dressing.

This is a picture of the salad put together on a large plate.

Assemble the salad. Dress and enjoy!

More Salad Recipes

If you love salads check these out!

Salad Recipes →

Tips

Don't cut or add the avocado until right before serving to avoid browning.
Use fresh ingredients and fresh herbs for the best flavors.
The peanut butter dressing can be prepared in advance and stored refrigerated.
Add spice to the salad with extra hot sauce like sriracha or fresh jalapeño. You can also add red pepper flakes to the dressing.
Don't overcook the chicken.
Add a little more water to the dressing if it feels too thick to your taste, but just a tad at a time, a little goes a long way.
Make sure the noodles are cool and well drained before adding to the salad.

Frequently asked questions

Is this chicken spring roll salad gluten-free?

Double check the soy sauce you use because most of them contain wheat. Use a labeled gluten-free one, or swap it for lite tamari or coconut aminos. All the other ingredients are gluten-free.

Can I just use chicken I already have on hand?

Definitely, as long as it's fairly plain. Rotisserie chicken works great for this recipe too.

Can I add fruit to the salad?

Absolutely! Mango, or tangerines would be so delicious in this recipe.

If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
Never miss a new recipe by following me on Instagram, Faceboo k, Pinterest and Subscribing to my weekly newsletter!