Chicken Spring Roll Salad with Peanut Sauce
Ingredients
- Salad
- 2 cups shredded chicken rotisserie or grilled
- 2 cups shredded Napa cabbage or romaine lettuce
- 1 cup julienned carrots
- 1 cup julienned cucumbers
- ½ cup sliced red bell pepper
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup sliced green onions
- ¼ cup crushed peanuts optional
- ½ cup cooked vermicelli rice noodles optional for a spring noodle salad twist
- Peanut Dressing
- ¼ cup peanut butter or almond butter for a variation
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or a sugar-free sweetener
- 1 teaspoon grated ginger
- 1 clove garlic minced
- 2 tablespoons water adjust for desired consistency
Instructions
- In a small bowl, whisk together all the dressing ingredients until smooth. Add more water if needed to reach a pourable consistency.
- In a large bowl, combine the shredded chicken, cabbage, carrots, cucumbers, bell peppers, cilantro, mint, and green onions.
- Drizzle the peanut dressing over the salad and toss gently to coat everything evenly.
- Top with crushed peanuts for extra crunch.
- Serve immediately or chill for 10 minutes to let the flavors meld.
Notes
For a spring roll cucumber salad variation, swap lettuce for thinly sliced cucumber ribbons.
Omit the rice noodles for a low-carb, high-protein version.
Add shrimp instead of chicken for a California Roll Salad twist.
For meal prep, store the dressing separately and toss before serving to keep everything crisp.
Omit the rice noodles for a low-carb, high-protein version.
Add shrimp instead of chicken for a California Roll Salad twist.
For meal prep, store the dressing separately and toss before serving to keep everything crisp.
Tried this recipe?Let us know how it was!