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.
Ingredients
Scale
- 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)
Instructions
- Prep the vegetables: Shred cabbage and carrots, slice cucumbers, and cook rice noodles according to package instructions.
- Tenderize the chicken: Marinate diced chicken with baking soda, rice vinegar, and soy sauce for 10-15 minutes. Rinse and pat dry.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Cook marinated chicken until no longer pink (about 6–7 minutes).
- Make the dressing: Whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, garlic, sriracha, and water until smooth.
- 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