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Spring Roll Chicken Salad in a white bowl garnished with sliced jalapeños and drizzled with peanut dressing.

Spring Roll Chicken Salad

Indulge in the flavors of a classic Spring Roll with this delectable and delicious Spring Roll Chicken Salad recipe. Crisp veggies, chicken and a savory dressing makes this entree salad a must-try!
Course Main Dish
Cuisine American, Chinese Inspired
Keyword Egg Roll Chicken Salad
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 652 kcal
Susanne Susanne

Ingredients

For the Marinade & Dressing:

  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil divided
  • ½ cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon red curry paste optional
  • 2 cloves garlic minced
  • ½ teaspoon Kosher salt
  • ½ cup unsweetened full-fat coconut milk
  • 1 tablespoon lime juice
  • ¼ cup creamy peanut butter
  • 1 lb boneless skinless chicken breasts

For the Salad:

  • 6 oz vermicelli rice noodles cooked and drained
  • 3 cups lettuce chopped
  • 1 cucumber thinly sliced
  • 1 cup carrots shredded
  • 3 green onions thinly sliced

Instructions

For the Marinade & Dressing:

  1. In a large bowl, whisk together sesame oil, 1 tablespoon of olive oil, soy sauce, honey, red curry paste, garlic, salt, coconut milk, lime juice, and peanut butter. Set aside.
  2. Add chicken to another large bowl and pour half of the marinade on top and toss to coat. Allow the chicken to marinate for at least 20 minutes while you prepare the salad.
  3. Prepare the chicken either by baking in the oven or on the grill until it is cooked through and reaches 165°F internal temperature.
  4. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.

For the Salad:

  1. While the chicken is marinating and cooking you can prepare the rest of the salad.
  2. Prepare rice noodles according to package directions.
  3. Wash cabbage and pat dry with paper towels. Shred into bite sized pieces and set aside.
  4. Slice cucumbers into thin rounds then shred carrots with a grater set both aside.
  5. Build salad starting with cabbage, then noodles, cucumbers and carrots.
  6. When chicken is done top the salad with chicken.
  7. Garnish with sliced scallions then drizzle remaining marinade/dressing over the top and enjoy!

Recipe Notes

  1. Optional Garnishes For Serving: 
  • Avocado 
  • Jalapeño
  • Cilantro
  • Salted peanuts
  • Lime Wedges

2. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

 

 

Nutrition Facts
Spring Roll Chicken Salad
Amount Per Serving (1 serving)
Calories 652 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 73mg24%
Sodium 2228mg97%
Potassium 995mg28%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 12g13%
Protein 35g70%
Vitamin A 6168IU123%
Vitamin C 29mg35%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.