This Chicken Spring Roll Salad is a colorful mix of fresh veggies, tender chicken, and crunchy rice noodles. It’s light, tasty, and perfect for a quick meal that feels like a treat!
Making this salad is as easy as tossing everything together. I love to add a squeeze of lime for that extra zing! Trust me, this salad is so good, you’ll want it every day! 🥗
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is great for this dish. If you want a lighter option, try shredded rotisserie chicken or even baked tofu for a vegetarian twist.
Rice Noodles: These give the salad a nice chewy texture. If you can’t find rice noodles, you can use vermicelli or even cooked spaghetti. Just be mindful of cooking times!
Cabbage: You need both green and red cabbage for color and crunch. If you’re short on one type, just double the other. Kale could also work if you want something different.
Peanuts: Roasted peanuts add a delightful crunch. If you have nut allergies, try sunflower seeds or crispy chickpeas instead. They bring a similar crunch without the nuts.
Avocado: Avocado adds creaminess. If it’s not your favorite, you might substitute it with sliced mango for a sweeter touch or just leave it out.
How Do You Cook the Chicken Perfectly?
Cooking chicken just right keeps it juicy and flavorful. Start by heating a skillet on medium heat. Here are the steps to follow:
- Season the sliced chicken with salt and pepper.
- Add olive oil to your hot skillet, then add the chicken.
- Cook while stirring occasionally for about 7-10 minutes until it is no longer pink inside and has a nice golden color.
- Let it rest for a minute before adding it to your salad to keep it juicy!
What’s the Best Way to Prepare Rice Noodles?
Rice noodles can become sticky if not cooked properly. Here’s how to do it right:
- Follow the package instructions for cooking times.
- After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and helps them cool down.
- After rinsing, they’re ready to mix into your salad without clumping.
How to Make Chicken Spring Roll Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb boneless, skinless chicken breast, sliced
- 8 oz rice noodles
- 2 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 large carrots, shredded
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1 jalapeño, sliced (optional)
- 1/2 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 1/2 cup roasted peanuts, chopped
- Salt and pepper to taste
- Olive oil for cooking
For the Dressing:
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1-2 tbsp water (to thin, if necessary)
How Much Time Will You Need?
This delightful Chicken Spring Roll Salad takes about 20 minutes to prepare. You’ll spend a few minutes cooking the chicken, making the dressing, and assembling the ingredients—all while creating a colorful and tasty salad!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating a splash of olive oil in a skillet over medium heat. Season your sliced chicken breast with a pinch of salt and a sprinkle of pepper. Cook the chicken in the skillet, stirring occasionally, until it’s fully cooked and turns golden brown. This should take about 7-10 minutes. Once it’s done, take it off the heat and set it aside.
2. Prepare the Rice Noodles:
Next, cook your rice noodles according to the package instructions. Once they’re done, drain them and give them a quick rinse under cold water to cool them off. Set these aside, too!
3. Make the Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and a little water. Keep mixing until the dressing is smooth. If it’s too thick for your liking, add more water until you reach your desired consistency.
4. Assemble the Salad:
Grab a large serving bowl or platter and start layering your salad! Begin with the green cabbage, then add the red cabbage, shredded carrots, sliced cucumber, and avocado. Top it off with the cooked chicken and then place the rice noodles on top of everything.
5. Garnish:
Now for the fun part! Sprinkle chopped peanuts, cilantro, green onions, and if you like a little kick, add the sliced jalapeño on top of your salad.
6. Serve:
Finally, drizzle your dressing over the salad or serve it on the side, whichever you prefer. Toss everything gently to mix before enjoying!
Enjoy your refreshing Chicken Spring Roll Salad as a vibrant and delightful meal!
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute the chicken with shrimp, tofu, or even shredded beef. Just ensure that you adjust the cooking time accordingly, especially for shrimp, which cooks much faster. For tofu, use firm tofu, diced, and pan-fry until golden before adding to the salad.
How Can I Make This Salad Vegetarian/Vegan?
No problem! Simply replace the chicken with tofu or tempeh and use maple syrup in the dressing instead of honey. Be sure to check that your soy sauce is vegan-friendly. This way, you can enjoy a delicious plant-based version!
What’s the Best Way to Store Leftovers?
Store the salad and dressing separately in airtight containers in the fridge. The salad will be good for up to 2 days, while the dressing can last about a week. When ready to eat, simply drizzle the dressing over the salad and toss lightly to combine!
Can I Prepare This Salad in Advance?
Yes, you can prep many components ahead of time! Cook the chicken, noodles, and make the dressing the day before. Store them separately in the fridge. On the day of serving, simply assemble the salad and enjoy! Just be cautious with the avocado, as it can brown quickly; consider adding it right before serving.
