Description

This Spring Roll Noodle Salad is bursting with flavor and freshness. Featuring tender chicken, vibrant veggies, and a rich dressing, it’s a simple and nutritious meal perfect for busy days.

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 (240 grams)
2 cups julienned red bell peppers (220 grams)
2 cups sliced cucumbers (lengthways) (240 grams)
2 cups shredded carrots (150 grams)
1/2 packed cup fresh cilantro, roughly chopped
1/4 cup fresh mint, roughly chopped
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

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken by mixing coconut aminos, garlic powder, ground ginger, red pepper flakes, salt, and pepper in a jar. Combine the marinade with the chicken in a dish or bag, ensuring it's evenly coated. Let it marinate for 30 minutes to 8 hours.
Cook the rice noodles according to package instructions in a boiling pot of water, reserving 1/2 cup of pasta water before draining and rinsing the noodles with cold water to cool.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken, cooking for 7-10 minutes on each side until fully cooked and no longer pink. Remove and let cool before slicing into bite-sized pieces.
Prepare the dressing by blending all dressing ingredients in a jar or measuring cup until smooth. Combine the reserved pasta water with the dressing and whisk together.
Chop all salad vegetables, including cabbage, bell peppers, cucumbers, and carrots.
In a large bowl, combine the cooked noodles, chopped vegetables, sliced chicken, and herbs. Pour the dressing over and toss to mix thoroughly.
Serve with garnishes like chopped green onions, additional cilantro, and sesame seeds.

Notes

Allowing the chicken to marinate for longer enhances the flavor.
Fresh herbs can be adjusted based on personal preference or seasonal availability. Gradient colors of vegetables make the salad visually appealing.
The salad can be stored in the fridge for meal prep, keeping it fresh and ready. Serve chilled.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 7g
Sodium: 800mg
Fat: 25g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 17g
Cholesterol: 70mg