Description
This Spring Roll Noodle Salad shines with its vibrant flavors and textures. Loaded with chicken, fresh veggies, and a delicious dressing, it’s ideal for meal prep or a quick, healthy dinner. Enjoy homemade goodness with 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 (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
Instructions
- Marinate the chicken by combining coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper in a jar. Add chicken to a baking dish with the marinade and let it sit for at least 30 minutes or up to 8 hours.
- Cook rice noodles by boiling water and following package directions. Reserve 1/2 cup of pasta water before draining and rinsing the noodles under cold water.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook marinated chicken for 7-10 minutes per side until cooked through. Slice into bite-sized pieces once cooled.
- Prepare the dressing by combining all dressing ingredients in a jar and blending until smooth. Mix in reserved pasta water once noodles are nearly done.
- Chop all salad ingredients, including veggies and herbs.
- In a large bowl, combine cooked noodles, veggies, chicken, and dressing. Toss everything until well mixed.
- Garnish with green onions, cilantro, and sesame seeds before serving.
Notes
Allow the chicken to marinate for maximum flavor.
Feel free to customize the veggies based on your preferences or availability.
This salad can be stored in the fridge for up to 3 days for meal prep. Enjoy cold or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg