Spring roll salad with peanut butter chicken + sweet chile vinaigrette
Like a very filling salad version of our favorite Thai spring rolls.
- Prep Time: 10
- Total Time: 10
Ingredients
Scale
For the chicken
- 1/2 large chicken breast, cooked and diced
- 1 tablespoon peanut or almond butter
- 1 teaspoon Tamari
- 1/2 teaspoon honey
- Salt, pepper, garlic and ginger
For the salad
- Salad greens of choice
- Chopped fresh veggies (I like jicama, mango, roasted red peppers, shredded carrots)
- Bonus: kelp, rice, or quinoa noodles
For the dressing
- 1 tablespoon rice vinegar
- 1 teaspoon ketchup
- 1/4–1/2 teaspoon red chile slakes
- Pinch of sugar
- Garlic and ginger
For serving
- Lime wedges
- Chopped cilantro
- Avocado
- Sliced almonds (optional)
Instructions
- 1. In a bowl, combine the almond butter, Tamari, and honey, and season well with salt, pepper, garlic powder, and powdered or fresh ginger. Stir well, and then add the chicken. Stir to coat. It will be thick; just roll with it.
- 2. In a small bowl, combine the dressing ingredients. Season with garlic powder and ginger, then stir well to combine. Taste and adjust seasonings as needed.
- 3. In your salad bowl, add the greens and top with the chicken. Add your chopped veggies and any additional toppings you would like.
- 4. Drizzle with dressing and enjoy immediately.
Nutrition
- Serving Size: 1
Find it online: https://fitnessista.com/spring-roll-chicken-salad/