05.31.22

Spring Roll-Inspired Grilled Chicken Salad

Here is a salad that you’re going to want to make all summer long! Inspired by ingredients and flavors commonly found in a spring roll, this Spring Roll-Inspired Grilled Chicken Salad is a complete showstopper. 

Spring Roll-Inspired Grilled Chicken Salad

I absolutely love the flavors + textures of spring rolls — soft noodles, crisp veggies, fresh herbs, what could you not love? With that in mind, I created this recipe inspired by all the flavors and ingredients I love. And what you are left with is a filling, satisfying salad that is impressive enough for summer entertaining, but also simple enough for an easy weeknight recipe either on your grill or a grill pan indoors. 

For this recipe, you will start off by making a delicious peanut dressing for the salad, which will also double as the marinade for your chicken. The chicken is then grilled off and served over rice noodles, lettuce, cucumber, carrots, and tons of herbs and then drizzled with the peanut dressing. It is SO satisfying and so so addicting.

Spring Roll-Inspired Grilled Chicken Salad

I plan on making this Spring Roll-Inspired Grilled Chicken Salad become one of my go-to summer entertaining dishes because it’s simple to make yet impressive and exciting to serve! Enjoy! 

Spring Roll-Inspired Grilled Chicken Salad

Spring Roll-Inspired Grilled Chicken Salad
Serves: 4
Print
5 from 13 votes
Total Time45 mins

Ingredients

For the Marinade + Dressing:

  • ¼ cup avocado oil
  • ½ cup coconut aminos
  • 2 tbsp rice vinegar
  • 2 tsp fish sauce
  • 2 tbsp coconut sugar
  • 3 cloves garlic minced
  • 1 tbsp red curry paste
  • cup unsweetened full fat coconut milk
  • 1 tsp lime zest
  • 2 tbsp creamy peanut butter

For the Chicken:

  • 2 lb boneless skinless chicken thighs
  • ½ tsp Kosher salt

For the Salad:

  • 2 cups thinly sliced romaine lettuce
  • 2 Persian or mini cucumbers halved and thinly sliced
  • 1 cup matchstick carrots
  • 3 green onions thinly sliced on the diagonal
  • ¾ cup loosely chopped mint more for serving
  • ¾ cup loosely chopped cilantro more for serving
  • ¾ cup loosely chopped Thai basil leaves more for serving
  • 6 oz vermicelli rice noodles
  • ½ cup roughly chopped peanuts
  • Thinly sliced jalapeño optional for serving
  • Lime wedges for serving

Instructions

Make the Marinade + Dressing

  • Starting with the marinade, in a large bowl, add the avocado oil, coconut aminos, rice vinegar, fish sauce, coconut sugar, garlic, red curry paste, coconut milk and lime zest and whisk until smooth. Set aside.
  • Next, make the dressing. In a separate small bowl, add the peanut butter and ½ cup of the marinade mixture, whisk until smooth. If it is too thick, add additional marinade 1 tbsp at a time. Set aside.

Marinate the Chicken

  • To the large bowl with remaining marinade, add your chicken and salt and toss to coat. Set aside to marinate while you prepare the salad.

Prepare the Salad

  • In a large bowl, add the lettuce, cucumbers, carrots, green onion, mint, cilantro and Thai basil, gently toss to combine and set aside.
  • Next, cook your noodles according to the package directions. Once cooked, drain then place in a bowl of ice water to chill while you grill your chicken.

Grill the Chicken

  • Heat grill over medium-high heat (350- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
  • Cook the chicken over the heat for 4-5 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.
  • Transfer the chicken to a cutting board and let rest for 5-8 minutes before slicing and serving.

Assemble the Salads

  • Drain the rice noodles and divide amongst 4 bowls. Next, divide the lettuce mixture amongst each bowl, then top each with the slice chicken. Drizzle each with the dressing then top with the peanuts and additional herbs. Serve with lime wedges and enjoy!

 

Photography by Eat Love Eats.

19 Comments

  • Reply
    Lyndsey
    June 25, 2022 at 12:48 am

    This was delicious! I was in a dinner ideas rut and made this. Loved it. Even my 2 year old ate it (minus the lettuce). Will be making it again! Dressing and marinade are amazing.

    • Reply
      Alex
      June 26, 2022 at 9:56 pm

      so glad you love it!

  • Reply
    Erica
    June 22, 2022 at 1:45 am

    5 stars
    Loved this. So delicious

  • Reply
    Jennifer
    June 19, 2022 at 10:25 pm

    5 stars
    This recipe is amazing! I’ve made it twice now. I use rice instead of rice noodles. I’ve also turned leftovers into a wrap. There is so much flavor!

  • Reply
    Alli
    June 13, 2022 at 2:45 pm

    5 stars
    We absolutely loved this salad! I doubled the dressing because we loved it so much. The fresh herbs and grilled chicken really make this. We’ll definitely be making again!

  • Reply
    Jennifer Wright
    June 10, 2022 at 4:39 pm

    5 stars
    Made this last night and we all loved it!! Will make it again very soon!

    • Reply
      Jordan DeSpain
      June 20, 2022 at 2:37 am

      5 stars
      Oh my word. This was perfection, I read a comment about making it into a wrap and I cannot wait to do that too. The herbs in the lettuce. Wowwwww

  • Reply
    Greta
    June 9, 2022 at 2:34 pm

    Making this tonight – it looks so good! Do you think there’s any harm with marinating the chicken for a few hours and keeping the dressing in the fridge at the same time? Trying to prep as much as I can during nap time

    • Reply
      Alex
      June 10, 2022 at 1:22 pm

      You can absolutely do this!!!

  • Reply
    Jamie
    June 8, 2022 at 12:15 am

    5 stars
    Made this tonight and EVERYONE loved it! Will definitely be one we will be making over and over.

  • Reply
    Rosemary
    June 7, 2022 at 12:39 am

    5 stars
    This meal is a new Summer obsession that will be on repeat in our house! It’s so so simple, refreshing, & filling and the rice noodles make it. Also, I could drink this peanut dressing!

  • Reply
    Caroline
    June 6, 2022 at 12:59 am

    5 stars
    This was amazing. I could bathe in the peanut butter sauce!!!

  • Reply
    Emily
    June 3, 2022 at 4:13 pm

    5 stars
    Made last night, the flavors were spot on. Easy to put together. I don’t have a grill so I baked the chicken at 400 for 35 minutes. This recipe is for sure going in the regular rotation.

  • Reply
    Amy
    June 3, 2022 at 2:32 pm

    5 stars
    This was DELICIOUS! Another 5 star recipe! This will definitely be in our summer rotation!

  • Reply
    Abey
    June 1, 2022 at 11:41 pm

    5 stars
    I have been cooking meals by Alex for 5+ years and I’m shocked to say that I’ve never commented on the blog. I had to do it for this recipe because it was THAT good. So refreshing – perfect as a summertime staple. I live in NYC and don’t have a grill/need fast meals so I swapped for rotisserie chicken and it was still fab. I may also swap for shrimp in the future if I’m ever feeling it. 10/10 overall! Will be a longtime recipe staple for my fam.

    • Reply
      Alex
      June 2, 2022 at 11:38 am

      yay!!! thank you for the comment!!! Makes a food blogger so happy! 🙂

  • Reply
    JH
    June 1, 2022 at 5:34 pm

    5 stars
    This was so delicious – – – absolutely FABULOUS!!!

    • Reply
      Alex
      June 2, 2022 at 11:39 am

      so happy you enjoyed!

  • Reply
    JH
    June 1, 2022 at 5:34 pm

    5 stars
    This was FABULOUS!!!

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