Description

Savor the flavors of this Spring Roll Noodle Salad, featuring tender chicken, crisp vegetables, and a creamy dressing. It’s perfect for healthy meal prep or a quick dinner.

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
2 cups julienned red bell peppers
2 cups sliced cucumbers
2 cups shredded carrots
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

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Instructions

Marinate the chicken by mixing coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper. Mix with chicken in a baking dish and let it marinate for 30 minutes to 8 hours.
Bring a large pot of water to boil. Cook the rice noodles as per package directions, reserving 1/2 cup pasta water before draining and rinsing under cold water to cool.
Cook the marinated chicken in a skillet over medium heat with 1 tablespoon olive oil for 7-10 minutes on each side until fully cooked. Slice into bite-sized pieces after cooking.
Prepare the dressing by mixing all dressing ingredients in a jar or bowl, blending until smooth. Set aside until noodles are ready, then whisk in reserved pasta water.
Chop the veggies for the salad as the noodles and chicken are cooking.
In a large bowl, combine cooked noodles, shredded cabbage, bell peppers, cucumbers, shredded carrots, sliced chicken, and fresh herbs. Pour dressing over the top and toss everything together.
Serve garnished with sliced green onions, cilantro, and sesame seeds.

Notes

For best flavor, marinate the chicken for longer if possible.
You can customize the vegetables based on your preferences or seasonal availability.
The salad can be stored in the refrigerator for up to 3 days, enjoying it cold or at room temperature.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 890mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg