Description

This vibrant Spring Roll Noodle Salad combines tender chicken, crispy vegetables, and a rich almond butter dressing for a quick and delicious meal. Ideal for meal prep, it’s packed with flavors and nutrients to keep you satisfied.

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
for topping – sliced green onions, fresh cilantro, sesame seeds…
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 powder, ground ginger, red pepper flakes, salt, and pepper in a jar. Add the chicken, coat evenly, and let it marinate for 30 minutes to 8 hours.
Cook rice noodles according to package instructions. Reserve 1/2 cup of pasta water before draining and rinse noodles under cold water to cool.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook marinated chicken for 7-10 minutes per side until no longer pink. Set aside to cool and slice into bite-sized pieces.
Prepare the dressing by blending the almond butter, coconut aminos, lime zest, lime juice, rice vinegar, toasted sesame oil, honey, minced garlic, ground ginger, red pepper flakes, and reserved pasta water until smooth.
Chop the salad ingredients: cabbage, bell peppers, cucumbers, and carrots.
In a large bowl, combine the cooked noodles, chopped veggies, sliced chicken, and herbs. Drizzle with dressing and mix well to combine.
Garnish with green onions, cilantro, and sesame seeds before serving.

Notes

For extra crunch, add crushed peanuts on top of the salad when serving.
The marinated chicken can also be grilled for additional flavor.
Feel free to swap the vegetables based on what you have on hand.

Nutrition

Serving Size: 1 cup
Calories: 375
Sugar: 6g
Sodium: 320mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 16g
Cholesterol: 90mg