Description
This Spring Roll Noodle Salad combines tender chicken, vibrant veggies, and a creamy dressing for a refreshing meal that’s quick to make and ideal for meal prep.
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
Instructions
- Marinate the chicken by mixing coconut aminos, garlic powder, ground ginger, red pepper flakes, salt, and pepper in a jar. Add the chicken and marinade to a baking dish or bag, ensuring even coating. Marinate for 30 minutes to 8 hours.
- Prepare the rice noodles according to the package instructions. Reserve 1/2 cup of pasta water and then drain and rinse the noodles under cold water.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the marinated chicken for 7-10 minutes on one side, then flip and cook for another 5-10 minutes until thoroughly cooked. Slice the chicken once cooled.
- To make the dressing, blend the almond butter, coconut aminos, lime zest, lime juice, rice vinegar, sesame oil, honey, minced garlic, ground ginger, red pepper flakes, salt, and reserved pasta water until smooth.
- Chop all vegetables like red cabbage, bell peppers, cucumbers, and carrots.
- In a large bowl, combine the cooked noodles, cabbage, bell peppers, cucumbers, carrots, sliced chicken, and herbs. Pour the dressing over and mix thoroughly.
- Serve garnished with chopped green onions, cilantro, and sesame seeds.
Notes
For added crunch, consider including nuts or seeds as toppings.
This salad holds up well in the fridge, making it a perfect meal prep option.
Feel free to customize the vegetables according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg