Chicken Spring Roll Salad

A vibrant, protein-packed Chicken Spring Roll Salad combining tender chicken, crunchy veggies, and a zesty dressing for a healthy, quick meal.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Asian, Healthy

Calories: 500

Ingredients Method Notes

Ingredients

For the Chicken

1.5 pounds chicken breast, chopped Adds protein for a filling meal.
0.5 teaspoon baking soda Tenderizes the chicken for a juicier texture.
1 tablespoon low-sodium soy sauce Enhances the savory flavor.
1 drizzle oil (olive, avocado or of choice) To cook the chicken, prevents sticking and adds healthy fats.

For the Dressing

1/3 cup peanut butter The creamy base for the dressing; can substitute with almond butter.
2 tablespoons low-sodium soy sauce Another layer of umami flavor.
2 tablespoons rice vinegar Adds brightness.
1 tablespoon honey Natural sweetener that complements the spices.
2 tablespoons lime juice Fresh acidity cuts through the richness.
2 teaspoons toasted sesame oil Adds a nutty, roasted flavor.
1 teaspoon fresh grated ginger A spicy kick with health benefits.
2 cloves garlic, minced Complements the other flavors.
2 teaspoons sriracha Adds heat; adjust to taste.
2 tablespoons water Adjusts the dressing consistency.

For the Salad

120 grams rice noodles, cooked and cold Provides a filling, hearty element.
2 cups shredded red cabbage For crunchiness and nutrients.
2 cups shredded carrots Adds sweetness and color.
2-3 pieces Persian cucumbers, thinly sliced Refreshing element.
3 pieces green onions, thinly sliced Mild onion flavor.
1-2 pieces avocado, chopped Creamy texture and healthy fats.
3 tablespoons chopped fresh mint Brightens the salad with freshness.
3 tablespoons chopped fresh cilantro Adds a burst of herby taste.
1/3 cup peanuts, chopped Crunchy topping; substitute with cashews for a different flavor.
to taste salt and black pepper Season to taste.
optional sliced jalapeño For an extra kick.

Method

Preparation

Tenderize the chicken: In a bowl, toss chopped chicken breast with baking soda, salt, and pepper. Let it sit for 10 minutes.
Cook the chicken: In a skillet over medium heat, drizzle with oil. Add the chicken, sautéing until golden brown and cooked through (about 7-10 minutes), then set aside to cool.
Make the dressing: Whisk together peanut butter, low-sodium soy sauce, rice vinegar, honey, lime juice, sesame oil, grated ginger, minced garlic, and sriracha in a bowl. Add water to reach desired consistency.
Prepare the noodles: Cook rice noodles according to package instructions. Drain and rinse under cold water, then set aside.

Assembly

In a large bowl, combine cooked chicken, rice noodles, shredded cabbage, shredded carrots, sliced cucumbers, green onions, avocado, mint, cilantro, and peanuts.
Drizzle the peanut dressing over the salad, tossing gently to combine all ingredients.
Enjoy your Chicken Spring Roll Salad fresh, or store in the fridge for later!

Notes

Prep your ingredients ahead of time to make mealtime less of a chore. Store leftovers in an airtight container in the fridge for 2-3 days, but keep dressing separate if storing for longer.