This hearty and satisfying spring roll salad with chicken and peanut dressing makes a great lunch or light dinner. Loaded with all the fixings of a spring roll but in a salad; low-carb noodles, cabbage, cucumbers, peppers, and flavorful herbs, it is delicious as is but can easily be modified to whatever vegetables you have on hand. It also travels really well so feel free to take this salad along to work, send it to school or bring it along on your next picnic.
You might want to double or triple the dressing- it is super good on chicken, salmon, salads, for dipping veggies, beef and more!
Why You’ll Love This Recipe For Spring Roll Chicken Salad With Peanut Dressing
This Asian-inspired salad is hearty and loaded with flavor and protein the combination of noodles and chicken is a great change of pace from your every day green salad.
This protein-rich satisfying salad is guaranteed to keep you full for hours and it won’t raise your blood sugar. It is also easily modifiable so change up the protein or use different vegetables and you’ll still have a great-tasting salad.
Ingredients To Make Spring Roll Chicken Salad
Make the peanut dressing
Peanut butter or almond butter – You can use either of these two just make sure there are no added sugar or oils.
Zest of one lime
Allulose, maple syrup or monk fruit syrup -These will sweeten up the dressing slightly.
Filtered water – You can adjust the amount if you like a thinner salad dressing.
Fish sauce – Fish sauce adds a nice salty flavor.
Tamari – I prefer tamari but you can also use a gluten free soy sauce if you like. Just read the labels carefully as soy sauce sometimes has added wheat and coloring.
Make the salad
- Shredded cabbage – Green or purple purple cabbage will both work or a combination would be nice too.
- Shredded poached chicken. See my recipe for poached chicken here.
- Cucumber – Any kind of cucumber is good, diced. No need to peel it.
- Edamame – Make sure to buy shelled edamame or you will have to cook and shell them before adding to the salad.
- Red bell pepper – diced or julienned
- Green onions – sliced thin
- Cilantro leaves – roughly chopped
- Mint leaves – roughly chopped
- Sesame seeds – if you have time toast these for a deeper flavor.
How To Make This Chicken Salad With Peanut Dressing
- In a jar add all of the dressing ingredients and shake well. Add more water if you like your dressing thinner.
- Place the salad ingredients in a mixing bowl and cover with the peanut dressing and mix well. Divide your salad into two servings and enjoy!
You can store leftover dressed salad for a day or two but after that it will start to get soggy. The best thing is to just dress the amount you think you will eat and store the salad leftovers and the dressing separately in the fridge for a few days.
Here are a few things you can do to make sure your salad turns out every time.
- Keep a stash of poached chicken in the fridge. It’s great on this salad or it can be used in any number of dishes and is a great source of protein.
- You might want to double or triple the dressing- it is super good on chicken, salmon, salads, beef and more! It will keep well in the fridge for up to a week so it’s worth making a big batch.
- If you are in a bind you can buy a bag of pre-shredded cabbage to save some time.
Can I change up the protein in this salad?
Yes, you can. You can use whatever cooked meat, chicken, fish, or even tofu you have on hand, or these salmon bites are a great option to put on top of the salad instead of chicken.
Is there a soy free option for the salad dressing?
Yes, if you are avoiding soy you can use coconut aminos instead. This may require a trip to the health food store.
Did you make this recipe? If you did, please tag me and share on Instagram!
Dr. B's Spring Roll Salad With Chicken
Make the peanut dressing
Make the salad
- 2 chicken breasts see my recipe for poached chicken here.
- 1/2 cup edamame
- 1-2 cups shredded cabbage (green or purple)
- 1 package konjac noodles
- 3/4 cup cucumber diced
- 1/2 red bell pepper diced or julienned
- 4 green onions sliced thin
- 1/2 cup cilantro rough chopped
- 1/2 cup mint leaves rough chopped
- 1/4 cup peanuts
make the peanut dressing
- In a jar add all of the dressing ingredients and shake well. Add more water if you like your dressing thinner
layer the salad in 2 to go containers
- peanut dressing
- konjac noodles
- red bell pepper
- green onion
- Seal and store in the refrigerator until you are ready to take to work or school! When you are ready to eat, shake the container to coat everything with peanut dressing and enjoy!
- Pro tip: You might want to double or triple the dressing- it is super good on salmon, salads, as a veggie dip, on beef and more!