Chicken Spring Roll Salad

This is a square picture of the spring roll salad with chicken.

No ratings yet

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!

Prep Time20

Cook Time15

Total Time35

Course: Salad

Cuisine: Asian-Inspired

Servings: servings

Calories: 588.4kcal

Author: Priscilla Lawrence

Equipment

cutting board
sharp knife
shredder optional
veggie chopper optional
pot to cook the rice noodles
strainer
paper towels
large skillet
wooden spoon or spatula

Ingredients

To Tenderize the Chicken

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

For the Peanut Dressing

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

For the Salad

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

Instructions

Prep

Start by prepping the veggies by shredding the carrots and cabbage. You can use a cutting board and knife, my favorite way is using a cheese shredder.
Slice the cucumber thinly (optional but recommended: place the slices in a bowl and sprinkle salt generously and let sit. Water will be released, pat the cucumber slice with paper towels)
Cook the rice noodles per package instructions.
Chop the green onions.
Chop the mint and cilantro.
Chop the peanuts roughly.

To Tenderize the Chicken *this is optional but recommended. You can simply sauté the chicken pieces with salt and pepper.

In a bowl, combine the diced chicken with baking soda, rice vinegar and soy sauce. Let it sit for 10 to 15 minutes max, stirring once halfway.
Once the chicken has marinated, place it in a mesh strainer and rinse it well under cold water. Place it on a plate or bowl, and pat it with paper towels to soak extra moisture.
In the large skillet heat oil, once hot add the chicken in a single layer, season with a pinch of salt and pepper, and cook on medium-high heat for about 6-7 minutes or until no longer pink, flipping it a few times. Then remove and set aside on a plate.

Make the Dressing

Whisk together the ingredients to make the peanut vinaigrette: peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, minced garlic, sriracha and water (add a tad more water if dressing feels too thick)

Assemble

Chop (or slice) the avocado. In a large bowl or plate, assemble all the veggies, rice noodles, chicken, fresh herbs, peanuts and dressing. Sprinkle with salt and pepper. Gently stir, serve and enjoy!

Notes

Low-Sodium Soy Sauce: can be replaced with lite tamari or coconut aminos to make this recipe gluten-free.
Avocado: chop or slice right before serving the salad.
Storage: leftovers can be stored refrigerated in an airtight container for up to 3 days (avocado will not store well)

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition