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Fresh Vietnamese Chicken Spring Roll Salad & Peanut Dressing

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This Vietnamese Chicken Spring Roll Salad is a vibrant and easy-to-eat twist on traditional spring rolls, featuring juicy marinated chicken and a rainbow of fresh vegetables. Topped with a creamy peanut dressing, it’s a healthy and flavorful meal perfect for any occasion.

Ingredients

Scale
  • Boneless, skinless chicken breasts or thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 clove minced garlic
  • Pinch of white pepper
  • 1 tablespoon oil
  • Rice vermicelli noodles
  • Crisp lettuce (green leaf or romaine)
  • Thinly sliced cucumber
  • Shredded carrots
  • Fresh bean sprouts
  • Fresh mint
  • Fresh cilantro
  • ½ cup creamy peanut butter
  • ¼ cup non-alcohol rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 2 cloves minced garlic
  • ½ teaspoon sriracha (optional)
  • Warm water (¼ to ½ cup)
  • Crushed roasted peanuts (for garnish)
  • Crispy fried shallots (for garnish)

Instructions

  1. Slice the boneless, skinless chicken breasts or thighs into thin, bite-sized pieces.
  2. In a bowl, whisk together the marinade: 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 clove of minced garlic, and a pinch of white pepper.
  3. Add the chicken to the marinade, toss to coat, and let it sit for at least 15-20 minutes.
  4. Heat 1 tablespoon of oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until cooked through and lightly golden. Remove from heat and set aside.
  5. In a medium bowl, combine ½ cup of creamy peanut butter, ¼ cup of non-alcohol rice vinegar, 3 tablespoons of soy sauce, 2 tablespoons of fresh lime juice, 1 tablespoon of brown sugar, 2 cloves of minced garlic, and ½ teaspoon of sriracha (if using).
  6. Gradually whisk in about ¼ to ½ cup of warm water until the dressing reaches a smooth, pourable consistency.
  7. Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, usually 2-3 minutes. Drain and rinse under cold water.
  8. Wash and prepare all fresh produce: chop lettuce, thinly slice cucumber, shred carrots, and roughly chop fresh mint and cilantro.
  9. In a large bowl, layer the crisp lettuce, then add the cooked rice vermicelli noodles, followed by the cooked chicken, sliced cucumber, shredded carrots, and bean sprouts.
  10. Scatter fresh mint and cilantro over everything.
  11. Drizzle a generous amount of peanut dressing over the salad.
  12. Finish with a sprinkle of crushed roasted peanuts and crispy fried shallots. Toss gently before serving.

Nutrition

Keywords: For the most flavorful chicken, marinate for at least 30 minutes. Adjust the dressing consistency with warm water or peanut butter as needed. Store components separately for freshness.

Find it online: https://mamablueberry.com/fresh-vietnamese-chicken-spring-roll-salad-peanut-dressing/