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–+ servings

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
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian Cuisine, South East Asian
Servings 4
Calories 718 kcal

Ingredients
 

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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