All the flavors of your favorite spring roll and so much more are transformed into a delicious salad with a tasty Asian-inspired dressing! Perfectly grilled chicken marinated in the same dressing completes this dish and makes it a sumptuous meal. This spring roll grilled chicken salad is a great addition to your summer picnics, potlucks, or any gathering!

As you know, spring rolls both fresh and fried are an Asian staple! It’s one of my favorite foods to make and you can tell by the many versions I have on our blog. We have the classic lumpia, lumpiang shanghai, lumpia unwrapped, Vietnamese fresh spring rolls, and Vietnamese lemongrass beef spring rolls, and now this spring roll grilled chicken salad!

This Spring Roll Grilled Chicken Salad is our latest delicious addition! It screams summer deliciousness with an Asian flair. This dish is perfect to make for hot days when you don’t want to turn the oven on or do not fancy spending a long time cooking on the stovetop!

While there may be a long list of ingredients, the prep is very easy and the method of cooking is uncomplicated. I promise you’d be rewarded with a delicious meal that’s worth all the effort! Let’s do it!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR SPRING ROLL GRILLED CHICKEN SALAD?

For the Marinade & Dressing

• 2 tablespoons sesame oil
• 2 tablespoons olive oil, divided 
• ½ cup reduced-sodium soy sauce
• 3 tablespoons honey 
• 1 tablespoon red curry paste or curry powder
• 2 cloves garlic, minced
• 3/4 cup unsweetened full-fat coconut milk 
• ½ lime, juiced 
• ¼ cup creamy peanut butter
• 1 lb boneless skinless chicken breasts

For the Salad

• 6 oz vermicelli rice noodles, cooked and drained
• 3 cups romaine lettuce, chopped
• 1 Persian cucumber, thinly sliced
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 1 avocado, sliced for serving 
• Thinly sliced jalapeño, optional for serving
• Chopped fresh cilantro, optional for serving
• Salted peanuts, optional for serving
• Lime wedges for serving

HOW DO YOU MAKE SPRING ROLL GRILLED CHICKEN SALAD?

For the Marinade & Dressing

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.

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 20-30 minutes while you prepare the salad.

For the Salad

Cook the rice noodles according to the package directions. Once cooked, drain and set aside.

Heat a grill pan over medium-high heat and add the remaining tablespoon of olive oil to the hot pan. Make sure the oil is coating the entire pan.

Remove the chicken from the marinade and add to the hot pan. Cook for 4-5 minutes on one side without moving the chicken. Using a pair of tongs, flip the chicken and continue to cook for another 4 to 5 minutes on the other side, or until the chicken is fully cooked through and has reached an internal temperature of 165˚F.

Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.

The chicken may also be cooked on an outside grill if desired.

Divide the lettuce and rice noodles among 4 bowls. Top each bowl with chicken, cucumbers, carrots, green onions, and avocado slices plus the jalapenos, cilantro, and peanuts (if using). Drizzle each with the remaining dressing and serve with lime wedges. Enjoy.

FREQUENTLY ASKED QUESTIONS

WHAT ARE THE TOOLS/EQUIPMENT NEEDED TO MAKE THIS RECIPE?

•  large mixing bowls,
• whisk,
• tongs,
• cutting board,
• grill pan,
• knife,
• measuring cups.

WHAT CAN I SERVE WITH THIS SPRING ROLL GRILLED CHICKEN SALAD?

This dish is perfect on its own, but you can also serve it with additional sides like steamed vegetables like edamame, or a simple cucumber salad.

CAN I SUBSTITUTE THE CHICKEN WITH ANOTHER PROTEIN?

Absolutely! You can use shrimp, tofu, beef, or pork as an alternative protein source in this recipe. Just be sure to adjust the cooking time accordingly.

IS THIS RECIPE GLUTEN-FREE?

No. But you can substitute certain ingredients to make it friendly to a gluten-free diet. To make this recipe gluten-free, simply replace the soy sauce with tamari sauce or gluten-free soy sauce, and ensure that the red curry paste is gluten-free.

WHAT CAN I USE INSTEAD OF THE RICE VERMICELLI CALLED FOR IN THE RECIPE?

You can buy rice vermicelli in any Asian store or it may even be in the international section of your grocery like Target. If you cannot find it or it’s not readily available other noodle substitutes may include udon, soba, and even angel hair pasta or spaghetti would work.

HOW LONG DOES THIS SPRING ROLL GRILLED SALAD KEEP?

Leftovers will store in an airtight container in the refrigerator for up to 3 days.

HOW DO I REHEAT THIS SPRING ROLL GRILLED SALAD?

Reheat the chicken and noodles in the microwave until hot or in a skillet over medium heat. Reassemble the salad and drizzle with the remaining dressing. Do not reheat the lettuce and toppings.

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Spring Roll Grilled Chicken Salad

Manila Spoon

All the flavors of your favorite spring roll and so much more are transformed into a delicious salad with a tasty Asian-inspired dressing! Perfectly grilled chicken marinated in the same dressing completes this dish and makes it a sumptuous meal. This spring roll grilled chicken salad is a great addition to your summer picnics, potlucks, or any gathering!

4.96 from 21 votes

Print Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Marinate 30 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Asian Cuisine, South East Asian

Servings 4

Calories 718 kcal

Ingredients

 

1x2x3x

For the Marinade & Dressing

• 2 tablespoons sesame oil
• 2 tablespoons olive oil, divided
• ½ cup reduced sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon red curry paste or curry powder
• 2 cloves garlic, minced
• ¾ cup unsweetened full-fat coconut milk, without additives or preservatives
• ½ lime, juiced
• ¼ cup creamy peanut butter
• 1 lb boneless skinless chicken breasts

For the Salad

• 6 oz vermicelli rice noodles, cooked and drained
• 3 cups romaine lettuce, chopped
• 1 Persian cucumber, thinly sliced
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 1 avocado, sliced for serving
• Thinly sliced jalapeño, optional for serving
• Chopped fresh cilantro, optional for serving
• Salted peanuts, optional for serving
• Lime wedges for serving

Instructions

 

For the Marinade & Dressing

• 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.
  
• 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 20-30 minutes while you prepare the salad.
  

For the Salad

• Cook the rice noodles according to the package directions. Once cooked, drain and set aside.
• Heat a grill pan over medium-high heat and add the remaining tablespoon of olive oil to the hot pan. Make sure the oil is coating the entire pan.
• Remove the chicken from the marinade and add to the hot pan. Cook for 4-5 minutes on one side without moving the chicken. Using a pair of tongs, flip the chicken and continue to cook for another 4 to 5 minutes on the other side, or until the chicken is fully cooked through and has reached an internal temperature of 165˚F
  
• Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
• The chicken may also be cooked on an outside grill if desired.
• Divide the lettuce and rice noodles among 4 bowls. Top each bowl with chicken, cucumbers, carrots, green onions, and avocado slices plus the jalapenos, cilantro, and peanuts (if using). Drizzle each with the remaining dressing and serve with lime wedges. Enjoy.
  

Notes

TIPS & TRICKS

For a delicious sauce, make sure to use only good quality full-fat coconut milk without any additives or preservatives. It will make a huge difference in flavor. Get the brand with only water and coconut as ingredients.

Leftovers will store in an airtight container in the refrigerator for up to 3 days.

To reheat any leftovers, reheat the chicken and noodles in the microwave until hot or in a skillet over medium heat. Reassemble the salad and drizzle with the remaining dressing. Do not reheat the lettuce and toppings.

Nutrition

Calories: 718kcalCarbohydrates: 57gProtein: 35gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 73mgSodium: 2224mgPotassium: 1156mgFiber: 8gSugar: 11gVitamin A: 9221IUVitamin C: 15mgCalcium: 78mgIron: 3mg

Keyword deconstructed spring roll salad, easy spring roll salad with chicken, fresh spring roll salad with peanut sauce, how to make spring roll salad, spring roll grilled chicken salad, spring roll salad in a bowl

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Last updated on March 30th, 2024 at 06:18 pm