Description
This vibrant Spring Roll Noodle Salad combines tender chicken, fresh vegetables, and a flavorful dressing. It’s an ideal option for quick dinners or nutritious meal prep, offering delightful textures and delicious tastes in every bite.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1/4 cup coconut aminos
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- pinch of salt and pepper
- 1 tablespoon olive oil (for cooking)
- 8 ounces rice noodles
- 3 cups shredded red cabbage
- 2 cups julienned red bell peppers
- 2 cups sliced cucumbers (lengthways)
- 2 cups shredded carrots
- 1/2 packed cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint, roughly chopped
- sliced green onions (for topping)
- fresh cilantro (for topping)
- sesame seeds (for topping)
- 1/2 cup almond butter
- 1/4 cup coconut aminos
- zest from one lime
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- 1/4 cup pasta water
Instructions
- Marinate the chicken by mixing coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper in a jar. Place chicken in a baking dish or bag with the marinade and let it sit for 30 minutes to 8 hours.
- Cook the rice noodles according to package directions, boiling water and reserving 1/2 cup of pasta water before draining and rinsing with cold water.
- Heat a skillet over medium heat with 1 tablespoon of olive oil. Cook the marinated chicken for 7-10 minutes on each side until done, then slice into bite-sized pieces.
- Prepare the dressing by blending all dressing ingredients in a jar or bowl until smooth, adding reserved pasta water to adjust the consistency as needed.
- Chop the vegetables needed for the salad, including cabbage, bell peppers, cucumber, and carrots.
- In a large bowl, combine the cooked noodles, vegetables, chicken, and herbs. Drizzle with the dressing and mix thoroughly to coat everything together.
- Serve and enjoy, garnished with sliced green onions, cilantro, and sesame seeds.
Notes
Marinating the chicken longer enhances flavor; however, 30 minutes is sufficient.
Feel free to customize the veggies based on your preferences or seasonal ingredients.
This salad can be stored in the fridge for up to 3 days, making it great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 6g
- Sodium: 776mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 69mg