Description
Crisp Vietnamese Chicken Spring Roll Salad delivers a refreshing culinary journey through delicate layers of herbs, tender chicken, and zesty dressing. Light, crunchy textures and bold flavors will transport you to street markets of Hanoi with each delightful bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breast, sliced
- 1/2 cup (70 grams) roasted peanuts, chopped
Vegetables and Noodles:
- 8 ounces (226 grams) rice noodles
- 2 cups (200 grams) green cabbage, thinly sliced
- 2 cups (200 grams) red cabbage, thinly sliced
- 2 large carrots, shredded
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1 jalapeño, sliced (optional)
- 1/2 cup (20 grams) cilantro, chopped
- 1/4 cup (25 grams) green onions, sliced
Dressing and Seasonings:
- 1/3 cup (80 grams) peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1–2 tablespoons water (to thin, if necessary)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare chicken by heating olive oil in a skillet over medium heat at 350°F. Season chicken with salt and pepper, cooking until golden brown and fully cooked, approximately 7-10 minutes. Remove from heat and set aside.
- Cook rice noodles following package instructions. Drain and rinse under cold water to cool, then set aside.
- Create dressing by whisking peanut butter, soy sauce, honey, rice vinegar, sesame oil, and water in a small bowl until smooth. Adjust consistency by adding water if needed.
- Layer salad components in a large serving bowl: start with green and red cabbage as the base, then add shredded carrots, cucumber slices, and avocado.
- Arrange cooked chicken on top of vegetable layer, then carefully place rice noodles over the chicken.
- Enhance flavor profile by sprinkling chopped peanuts, fresh cilantro, green onions, and optional sliced jalapeños across the salad.
- Finish by drizzling prepared dressing over the salad or serving it separately. Gently toss ingredients to distribute flavors evenly before serving.
Notes
- Chicken Cooking Hack: Pat the chicken dry with paper towels before seasoning to ensure a perfectly crispy, golden-brown exterior that locks in maximum flavor.
- Noodle Prep Tip: Slightly undercook rice noodles, as they’ll continue to soften when mixed with the salad’s moist ingredients, preventing a mushy texture.
- Dressing Flexibility: Swap peanut butter with sunflower seed butter for a nut-free version, making the recipe allergy-friendly and equally delicious.
- Low-Carb Adaptation: Replace rice noodles with spiralized zucchini or cauliflower rice to create a low-carb, keto-friendly alternative without sacrificing taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg