Easy Chicken Spring Roll Salad That Will Delight You
This Easy Chicken Spring Roll Salad combines tender chicken, fresh vegetables, and a flavorful dressing for a vibrant and healthy meal.
Equipment
- large skillet
- bowl
- Whisk
- strainer
Ingredients
- 1 ½ pounds chicken breast, chopped
- ½ teaspoon baking soda
- 1 tablespoon low-sodium soy sauce for marinating chicken
- 1 tablespoon rice vinegar for marinating chicken
- Oil (olive, avocado, or choice) for cooking chicken
- ⅓ cup peanut butter for dressing
- 2 tablespoons low-sodium soy sauce for dressing
- 2 tablespoons rice vinegar for dressing
- 1 tablespoon honey for dressing
- 2 tablespoons lime juice for dressing
- 2 teaspoons toasted sesame oil for dressing
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 2 teaspoons sriracha adjust to taste
- 2 tablespoons water or more if needed for dressing
- 120 grams rice noodles, cooked and cooled thin like vermicelli
- 2 cups shredded red cabbage
- 2 cups shredded carrots
- 2-3 Persian cucumbers, thinly sliced
- 3 green onions, thinly sliced
- 1-2 avocados, chopped cut just before serving
- 3 tablespoons chopped fresh mint or more to taste
- 3 tablespoons chopped fresh cilantro or more to taste
- ⅓ cup chopped peanuts
- Salt and black pepper to taste
- Sliced jalapeño optional
Instructions
- Prepare the vegetables by shredding the cabbage and carrots, and slicing the cucumbers. Cook the rice noodles according to package instructions.
- Marinate the chicken with baking soda, rice vinegar, and soy sauce for 10-15 minutes, then rinse and pat dry.
- Cook the marinated chicken in a skillet over medium-high heat for about 6-7 minutes until cooked through.
- Whisk together the dressing ingredients: peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, garlic, sriracha, and water.
- In a large bowl, combine the vegetables, rice noodles, cooked chicken, fresh herbs, peanuts, and dressing, then season and mix gently.
Notes
Substitute low-sodium soy sauce with lite tamari or coconut aminos for a gluten-free option. Store leftovers in an airtight container in the refrigerator for up to 3 days; note that avocado does not store well.