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
Scale
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.
