Description
This Spring Roll Noodle Salad combines tender chicken, crunchy vegetables, and a delicious creamy dressing. It’s perfect for quick dinners or meal prep, offering irresistible flavors 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 (240 grams)
- 2 cups julienned red bell peppers (220 grams)
- 2 cups sliced cucumbers (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 (for dressing)
- 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 (for dressing)
- 1/2 teaspoon red pepper flakes (for dressing)
- salt and pepper, to taste
- 1/4 cup pasta water
Instructions
- Marinate the chicken by mixing coconut aminos, garlic, ground ginger, red pepper flakes, salt, and pepper in a jar. Pour over the chicken in a baking dish or bag, ensuring it's well-coated. Let it marinate for 30 minutes to 8 hours.
- Bring a large pot of water to a boil. Cook the rice noodles according to the package directions. Reserve 1/2 cup pasta water before draining and rinsing the noodles under cold water.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the marinated chicken in batches for about 7-10 minutes on each side until fully cooked. Slice into bite-sized pieces once cooled.
- Prepare the dressing by combining all ingredients in a jar or bowl. Blend until smooth, and add reserved pasta water to achieve your desired consistency.
- Chop all salad vegetables including red cabbage, bell peppers, cucumbers, and carrots.
- In a large bowl, combine cooked noodles, shredded cabbage, vegetables, cooked chicken, and herbs. Pour the dressing over and toss gently until well mixed.
- Serve garnished with chopped green onions, cilantro, and sesame seeds.
Notes
Feel free to customize the vegetables based on what’s in season or available.
This salad is great for meal prep; it keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 6g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 4g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg