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Bowl Chicken Spring Roll Salad

chicken spring roll salad
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Enjoy all the vibrant flavors of a classic chicken spring roll, deconstructed into a quick, healthy, and incredibly easy one-bowl salad. This genius recipe brings together tender chicken, crisp vegetables, and a zesty peanut dressing for a satisfying meal that’s perfect for a weeknight dinner.

Ingredients

Scale
  • For the Salad:
  • 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
  • 4 cups mixed greens or shredded cabbage
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, thinly sliced or julienned
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup chopped peanuts, for garnish (optional)
  • 2 tablespoons sesame seeds, for garnish (optional)
  • For the Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon Sriracha or red pepper flakes (optional, for heat)
  • 2-4 tablespoons warm water, to thin

Instructions

  1. If not using pre-cooked chicken, cook chicken breast (e.g., pan-fry, boil, or bake) until fully cooked, then shred or dice. Set aside to cool.
  2. Prepare the vegetables: julienne or grate the carrot, thinly slice the red bell pepper and cucumber. Roughly chop the fresh mint and cilantro.
  3. In a medium bowl, whisk together all ingredients for the peanut dressing: peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, minced garlic, grated ginger, and Sriracha (if using).
  4. Gradually add warm water, 1 tablespoon at a time, whisking until the dressing reaches your desired consistency – it should be pourable but still creamy.
  5. In a large bowl, combine the cooked chicken, mixed greens/cabbage, julienned carrot, sliced red bell pepper, sliced cucumber, mint, and cilantro.
  6. Pour the peanut dressing over the salad ingredients. Toss gently until everything is well coated.
  7. Serve immediately, garnished with chopped peanuts and sesame seeds, if desired.

Notes

For an even quicker meal, use leftover rotisserie chicken. Add some cooked rice vermicelli noodles to make it a heartier bowl!

Find it online: https://seasonedrecipe.com/easy-deconstructed-chicken-spring-roll-salad/