If you’re looking for a dish that bursts with flavor, texture, and freshness all at once, then this Chicken Spring Roll Salad Recipe is your new best friend. Bright, crunchy vegetables meet tender, savory chicken and delicate rice noodles, all brought together by a luscious peanut dressing that feels like a celebration in every bite. It’s light enough to keep you feeling great but satisfying enough to be a full meal. Whether you’re craving something healthy for lunch or a delightful dinner surprise, this Chicken Spring Roll Salad Recipe is exactly what you need to elevate your meal game.
Ingredients You’ll Need
These ingredients are simple yet essential for cultivating the vibrant colors, fresh textures, and harmonious flavors that make this salad unforgettable. Each component has its moment to shine, making the whole dish a beautiful balance of crunchy, creamy, and aromatic.
- Chicken breast (1 ½ pounds, chopped): The star protein that brings hearty flavor and satisfying substance to the salad.
- Rice noodles (120 grams, cooked): Light and slippery, adding a soft texture that contrasts the crisp veggies perfectly.
- Red cabbage (2 cups, shredded): Adds a sweet crunch and vibrant purple color, making your salad pop.
- Carrots (2 cups, shredded): Their natural sweetness and bright orange brighten both appearance and taste.
- Persian cucumbers (2–3, thinly sliced): Cool and crisp, they add a refreshing bite to balance richer elements.
- Peanut butter (2 tablespoons): Infuses the dressing with creamy nutty goodness and depth of flavor.
- Fresh mint (3 tablespoons, chopped): Brings a burst of herbal freshness that lifts the entire salad.
- Fresh cilantro (3 tablespoons, chopped): Adds a bright, citrusy note that’s quintessential in spring roll-inspired dishes.
- Peanuts (â…“ cup, chopped): Give a satisfying crunch and a roasted flavor that finishes each bite perfectly.
How to Make Chicken Spring Roll Salad Recipe
Step 1: Prep the Vegetables and Noodles
Begin by shredding the red cabbage and carrots finely so they blend seamlessly with the other ingredients yet retain a delightful crunch. Slice the Persian cucumbers thinly to add crisp, fresh bursts of coolness. Meanwhile, cook the rice noodles according to package directions until tender, then drain and set aside to cool. This prep stage lays the foundation for the refreshing textures that define the salad.
Step 2: Tenderize the Chicken
To keep the chicken juicy and flavorful, marinate the chopped chicken breast in a mix of baking soda, rice vinegar, and soy sauce for 10 to 15 minutes. This step is a secret weapon for tenderness and adds a mild tang that will harmonize perfectly with the rest of the salad.
Step 3: Cook the Chicken
Heat a skillet with a bit of oil over medium-high heat, then cook the marinated chicken chunks until they’re no longer pink inside—typically 6 to 7 minutes. As the chicken cooks, that wonderful savory aroma will fill your kitchen, promising a dish full of satisfying flavor.
Step 4: Make the Dressing
The dressing is a showstopper here. Whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, fresh ginger, garlic, sriracha, and a splash of water until smooth and creamy. This mix is the magic glue that ties all the ingredients together, balancing sweetness, tang, heat, and richness in one silky coating.
Step 5: Assemble the Chicken Spring Roll Salad Recipe
In a large bowl, combine all your prepared vegetables, cooled rice noodles, cooked chicken, fresh mint, cilantro, and chopped peanuts. Drizzle the luscious peanut dressing evenly over the salad, then toss gently to keep everything light and fresh while ensuring every bite is bursting with flavor. Your Chicken Spring Roll Salad Recipe is now ready to enjoy!
How to Serve Chicken Spring Roll Salad Recipe
Garnishes
Garnishing with additional chopped peanuts or a few sprigs of fresh mint and cilantro makes this dish even more inviting. A wedge of lime on the side is perfect for those who want to add an extra zing of citrus just before diving in.
Side Dishes
This salad shines as a main course but pairs beautifully with light sides like steamed edamame, pickled vegetables, or crispy spring rolls for those evenings when you want to fully embrace the fresh Asian-inspired vibe.
Creative Ways to Present
Serve the Chicken Spring Roll Salad Recipe in small bowls for a charming appetizer, or pile it high on a large platter for a family-style dinner centerpiece. For a fun twist, wrap portions in lettuce leaves, letting everyone create their own handheld spring roll salad bites.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain crispness, store the dressing separately and toss just before serving to avoid soggy veggies and noodles.
Freezing
This salad doesn’t freeze well because of the fresh vegetables and delicate noodles, which can lose texture and become mushy upon thawing. It’s best to enjoy it fresh for optimum flavor and crunch.
Reheating
Since this salad is served cold or room temperature, reheating is unnecessary. If you want to warm the chicken, remove it from the salad and gently reheat on the stovetop, then toss back into the salad before serving.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Shrimp, tofu, or even thinly sliced beef work wonderfully in this Chicken Spring Roll Salad Recipe, each bringing their own unique flavor and texture twists.
Is this salad spicy?
The heat level depends on the amount of sriracha in the dressing. You can easily adjust it to your preference by adding more or less, or omitting it entirely for a milder taste.
Can I prepare this salad vegan?
Yes! Simply swap the chicken for tofu or tempeh and use tamari instead of soy sauce if you want to avoid gluten. The dressing is naturally vegan-friendly with these adjustments.
What’s the best way to shred cabbage and carrots?
Using a sharp knife or a box grater works well, but a food processor fitted with a shredding blade saves time and produces consistently fine shreds perfect for this salad.
Can I make the dressing ahead of time?
Definitely! The peanut dressing can be made a day in advance and stored in the fridge. Just give it a good whisk or shake before drizzling over the salad to recombine any separated ingredients.
Final Thoughts
If you’re craving a dish that’s as fun to make as it is to eat, this Chicken Spring Roll Salad Recipe is a winner every time. Its bright flavors, exciting textures, and fresh herbs make every forkful feel like a little celebration. Trust me, once you try it, it’ll become a staple that you’ll want to share with friends and family time and time again.
Print
Chicken Spring Roll Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Description
A vibrant and healthy Chicken Spring Roll Salad featuring tender cooked chicken, fresh shredded vegetables, and a tangy peanut dressing. This dish combines the flavors and textures of classic spring rolls into an easy-to-prepare salad perfect for a light lunch or dinner.
Ingredients
Proteins and Noodles
- 1 ½ pounds chicken breast, chopped
- 120 grams rice noodles (vermicelli, cooked)
Vegetables
- 2 cups shredded red cabbage
- 2 cups shredded carrots
- 2–3 Persian cucumbers, thinly sliced
Herbs and Nuts
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh cilantro
- â…“ cup peanuts, chopped
Dressing Ingredients
- 2 tablespoons peanut butter
- 3 tablespoons soy sauce
- Rice vinegar (quantity approximately 2 tablespoons, used in marinade and dressing)
- 1 tablespoon honey
- Juice of 1 lime
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha
- 2–3 tablespoons water (to thin dressing)
Additional Ingredients for Chicken Marinade
- 1 teaspoon baking soda
- 1 tablespoon rice vinegar
Cooking Oil
- 1–2 tablespoons cooking oil for skillet
Instructions
- Prep the Vegetables: Shred the red cabbage and carrots finely. Thinly slice the Persian cucumbers. Cook the rice noodles according to package instructions until tender, then drain and set aside.
- Tenderize the Chicken: In a bowl, marinate the diced chicken breast by mixing it with 1 teaspoon baking soda, 1 tablespoon rice vinegar, and 3 tablespoons soy sauce. Let it sit for 10-15 minutes to tenderize. After marination, rinse the chicken to remove excess baking soda and pat it dry with paper towels.
- Cook the Chicken: Heat 1-2 tablespoons of cooking oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are fully cooked through and no longer pink in the center, about 6–7 minutes. Remove from heat.
- Make the Dressing: In a bowl, whisk together 2 tablespoons peanut butter, 3 tablespoons soy sauce, approximately 2 tablespoons rice vinegar, 1 tablespoon honey, juice of one lime, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, 1 teaspoon sriracha, and 2-3 tablespoons water until the mixture is smooth and well combined. Adjust water quantity to achieve desired dressing consistency.
- Assemble the Salad: In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced cucumbers, cooked rice noodles, cooked chicken, chopped fresh mint, chopped fresh cilantro, and chopped peanuts. Drizzle the prepared peanut dressing over the salad and gently toss everything together to evenly coat with the dressing. Serve immediately and enjoy.
Notes
- Rinsing the chicken after marination with baking soda is essential to avoid any bitter taste.
- Cooked rice noodles should be cooled quickly to stop further cooking and prevent sticking.
- Adjust the amount of sriracha in the dressing to control the spice level.
- Chopped peanuts add a nice crunch but can be omitted or substituted for allergies.
- For a gluten-free version, ensure soy sauce used is gluten-free tamari.
