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–+ servings
Spring Roll Chicken Salad

Delicious Spring Roll Chicken Salad for a Light Summer Meal

This Spring Roll Chicken Salad is a light summer dish featuring chicken and crisp veggies, enhanced by a savory peanut dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tablespoons sesame oil Adds rich, nutty flavor; substitute with olive oil or avocado oil if necessary.
  • 1 tablespoon olive oil Balances flavors in the dressing; can use canola oil in a pinch.
  • 2 tablespoons soy sauce Provides saltiness and depth; opt for low-sodium for a healthier option.
  • 2 tablespoons honey Adds sweetness to the dressing; maple syrup works for a vegan alternative.
  • 1 teaspoon red curry paste optional; introduces a hint of spice; omit for a milder taste.
  • 2 cloves garlic Minced; freshly minced is best for stronger flavor.
  • 1 teaspoon kosher salt Enhances flavor; adjust according to dietary needs.
  • 1/4 cup coconut milk Contributes creaminess to the dressing; swap with Greek yogurt for a lighter version.
  • 2 tablespoons lime juice Adds acidity and freshness; lemon juice can serve as a substitute.
  • 3 tablespoons peanut butter Essential for peanut dressing's richness and nutty flavor; almond butter is a good allergy-friendly alternative.
Salad
  • 1 pound boneless skinless chicken breasts Main protein source; chicken thighs or shrimp make excellent substitutes.
  • 4 ounces vermicelli rice noodles A light, chewy base for the salad; Udon or Ramen noodles can be used instead.
  • 4 cups lettuce Provides a fresh crunch; mix leafy greens for variety.
  • 1 medium cucumber Adds hydration and crunch; bell peppers can be used for an alternate flavor.
  • 1 large carrot Brings sweetness and color; shredding makes for easier eating.
  • 2 stalks green onions Imparts a mild onion flavor; chives are a suitable substitute.

Equipment

  • Mixing bowl
  • Grill
  • pot
  • serving bowl

Method
 

Preparation
  1. In a large mixing bowl, whisk together sesame oil, olive oil, soy sauce, honey, red curry paste, minced garlic, kosher salt, coconut milk, lime juice, and peanut butter until smooth and creamy.
  2. Marinate chicken breasts in half of the peanut dressing for at least 20 minutes in refrigerator.
  3. Preheat grill or oven to 375°F (190°C) and cook marinated chicken for about 20-25 minutes until internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.
  4. Cook vermicelli rice noodles in boiling water for 4-5 minutes, then drain and rinse under cold water. Wash and chop lettuce, slice cucumber, and shred carrot.
  5. In a large serving bowl, layer chopped lettuce, cooled vermicelli noodles, cucumber slices, shredded carrots, and sliced chicken.
  6. Drizzle remaining peanut dressing over the salad and garnish with sliced green onions. Serve chilled.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Store salad components separately in airtight containers for up to 3 days. Dress just before serving for optimal freshness.

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