Chicken Spring Roll Salad

Fresh and incredibly flavorful, this chicken spring roll salad is a must-try! It’s perfect for lunch, dinner, or a light snack. With its vibrant mix of colorful veggies, tender chicken, and crunchy peanuts all tossed in a delicious peanut dressing, this salad stands out in any meal. Whether you’re hosting a gathering or just looking for a nutritious dish to enjoy at home, the chicken spring roll salad checks all the boxes!

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of fresh ingredients and aromatic herbs creates a delightful taste sensation.
• Quick and Easy: With prep and cook time totaling only 35 minutes, this recipe is perfect for busy weeknights.
• Customizable: Feel free to swap in your favorite vegetables or adjust the spice level to suit your taste.
• Healthy and Nutritious: Packed with protein from chicken and vitamins from fresh veggies, it’s a guilt-free option.
• Perfect for Meal Prep: Make it ahead of time for easy lunches throughout the week.

Tools and Preparation

Before diving into this vibrant dish, gather your tools to ensure smooth preparation and cooking.

Essential Tools and Equipment

• Sharp knife
• Cutting board
• Cheese shredder (or box grater)
• Large skillet
• Mixing bowls
• Whisk

Importance of Each Tool

• Sharp knife: Ensures precise cuts for even cooking and enhanced presentation.
• Large skillet: Provides ample space to cook chicken evenly without overcrowding.
• Whisk: Perfect for blending dressing ingredients smoothly.

Ingredients

Here’s everything you need to make this delightful chicken spring roll salad:

• 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 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)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Chicken Spring Roll Salad

Step 1: Prep the Veggies

Start by prepping the veggies.
1. Shred the carrots and red cabbage using a cheese shredder or knife.
2. Slice the cucumbers thinly. For better texture, sprinkle salt on them and let sit briefly before patting dry.
3. Cook the rice noodles according to package instructions then cool them down.
4. Chop the green onions, mint, cilantro, and roughly chop the peanuts.

Step 2: Tenderize the Chicken

This step is optional but recommended for extra tender chicken.
1. In a bowl, combine diced chicken with baking soda, rice vinegar, and soy sauce. Let it marinate for 10 to 15 minutes.
2. Rinse marinated chicken under cold water in a mesh strainer; pat dry with paper towels.

Step 3: Cook the Chicken

1. Heat oil in a large skillet over medium-high heat.
2. Add marinated chicken in a single layer; season with salt and pepper.
3. Cook for about 6–7 minutes or until no longer pink—flip occasionally for even cooking.
4. Remove from heat and set aside on a plate.

Step 4: Make the Dressing

In another bowl:
1. Whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, minced garlic, sriracha, and water until smooth.

Step 5: Assemble the Salad

1. In a large bowl or plate, combine all prepared veggies, rice noodles, cooked chicken, fresh herbs, and peanuts.
2. Drizzle with dressing; sprinkle with salt and pepper.
3. Gently stir everything together before serving.

Enjoy your delicious Chicken Spring Roll Salad!

How to Serve Chicken Spring Roll Salad

Serving Chicken Spring Roll Salad is all about enhancing its fresh flavors and vibrant textures. This dish can be enjoyed on its own or paired with a variety of delightful accompaniments.

For a Light Meal

• Single Bowl Delight: Serve the salad in individual bowls for an easy, satisfying meal.
• Wrap It Up: Use rice paper wrappers to create fresh spring rolls filled with the salad mix.

As Part of a Buffet

• Make Your Own Station: Set up a DIY salad bar where guests can customize their own servings.
• Shareable Platter: Serve the salad on a large platter for family-style dining, allowing everyone to help themselves.

Garnishes and Extras

• Fresh Herbs: Offer additional mint and cilantro on the side for those who love extra flavor.
• Chili Flakes or Sriracha: Provide extra heat options for spice lovers.

How to Perfect Chicken Spring Roll Salad

Perfecting your Chicken Spring Roll Salad ensures it’s bursting with flavor and texture. Here are some tips to elevate this dish.

• Bold seasoning: Season your chicken well before cooking to enhance its flavor.
• Fresh ingredients: Use the freshest veggies and herbs to keep the salad crisp and vibrant.
• Right noodle choice: Opt for thin rice noodles; they blend beautifully without overpowering other ingredients.
• Peanut dressing balance: Adjust your peanut dressing by adding more lime juice for acidity or honey for sweetness based on your taste preference.
• Chill before serving: Letting the assembled salad chill in the fridge for 15-20 minutes allows flavors to meld together nicely.
• Texture variation: Include crunchy toppings like chopped peanuts or crispy wonton strips for added texture.

Best Side Dishes for Chicken Spring Roll Salad

Pairing side dishes with Chicken Spring Roll Salad can enhance your meal experience. Here are some great options to consider.

1. Spring Rolls: Crisp, light spring rolls filled with shrimp or veggies complement the salad beautifully.
2. Edamame Beans: Steamed edamame sprinkled with sea salt adds protein and fiber while keeping it light.
3. Miso Soup: A warm bowl of miso soup offers a comforting contrast to the chilled salad.
4. Cucumber Kimchi: This tangy, spicy side provides an excellent flavor balance alongside the freshness of the salad.
5. Fruit Salad: A refreshing fruit medley brightens up the meal and adds a touch of sweetness.
6. Rice Paper Chips: Lightly fried rice paper chips offer crunch that pairs perfectly with the creamy dressing in the salad.

Common Mistakes to Avoid

When making Chicken Spring Roll Salad, avoiding common pitfalls will help you achieve the best results. Here are some mistakes to steer clear of:

• Skipping the chicken tenderizing step: This optional step enhances the chicken’s texture. If you skip it, the chicken may be tougher.
• Overcooking the chicken: Cooking the chicken too long can make it dry. Remove it from heat as soon as it’s no longer pink for juicy pieces.
• Not preparing the veggies properly: Properly shredding and salting cucumbers prevents a watery salad. Take time to prep each vegetable correctly.
• Using too much dressing: Adding too much peanut dressing can overwhelm the salad. Start with a small amount and add more as needed.
• Ignoring ingredient freshness: Using stale or wilted vegetables affects taste and texture. Always choose fresh ingredients for the best flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Chicken Spring Roll Salad in an airtight container.
• It will keep well in the fridge for up to 3 days.

Freezing Chicken Spring Roll Salad

• Freezing is not recommended due to vegetable texture changes.
• If necessary, freeze only the cooked chicken separately for up to 2 months.

Reheating Chicken Spring Roll Salad

• Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish and warm for about 10 minutes.
• Microwave: Heat in a microwave-safe dish on medium power for 1-2 minutes, stirring halfway through.
• Stovetop: In a skillet over medium heat, warm gently until heated through, stirring occasionally.

Frequently Asked Questions

Can I use other proteins in Chicken Spring Roll Salad?

You can easily substitute chicken with shrimp, tofu, or beef for different flavors and textures.

How can I make this salad vegetarian?

To make a vegetarian version of Chicken Spring Roll Salad, omit the chicken and add more tofu or chickpeas for protein.

What are some good substitutions for peanut butter?

If you’re allergic to peanuts, almond butter or sunflower seed butter are great alternatives that still provide creaminess.

How can I customize my Chicken Spring Roll Salad?

Feel free to mix and match your favorite vegetables or add extras like mango or bell peppers for added sweetness and crunch.

Is this Chicken Spring Roll Salad healthy?

Yes! This salad is packed with lean protein, fresh veggies, and healthy fats from peanuts and avocado, making it a nutritious choice.

Final Thoughts

This Chicken Spring Roll Salad is not only fresh and delicious but also highly versatile. You can adjust ingredients based on your preferences or what you have on hand. Whether it’s a light lunch or a side dish at dinner, we encourage you to try this delightful recipe and enjoy its vibrant flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chicken Spring Roll Salad

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• Author: Vanessa
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of Chicken Spring Roll Salad, a fresh and healthy dish perfect for any meal. This delightful salad features tender chicken, crisp vegetables, and crunchy peanuts all tossed in a creamy peanut dressing. It’s not just visually appealing with its colorful ingredients, but also customizable to suit your taste preferences. Whether you’re enjoying it as a light lunch or serving it at a gathering, this salad is guaranteed to impress. Make it ahead for meal prep or serve it fresh—either way, it’s a guilt-free option that satisfies.

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Ingredients

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• 1 ½ pounds chicken breast (chopped)
• 120 grams rice noodles (vermicelli, cooked)
• 2 cups shredded red cabbage
• 2 cups shredded carrots
• 2–3 Persian cucumbers (thinly sliced)
• 2 tablespoons peanut butter
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh cilantro
• ⅓ cup peanuts (chopped)

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Instructions

1. Prep the vegetables: Shred cabbage and carrots, slice cucumbers, and cook rice noodles according to package instructions.
2. Tenderize the chicken: Marinate diced chicken with baking soda, rice vinegar, and soy sauce for 10-15 minutes. Rinse and pat dry.
3. Cook the chicken: Heat oil in a skillet over medium-high heat. Cook marinated chicken until no longer pink (about 6–7 minutes).
4. Make the dressing: Whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, garlic, sriracha, and water until smooth.
5. Assemble the salad: Combine all prepared veggies, noodles, cooked chicken, herbs, and peanuts in a large bowl. Drizzle with dressing and mix gently before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Skillet
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 580mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 90mg