Peanut Chicken Spring Roll Bowls is a favorite of my daughter, Megan, and she shared the recipe with me. So delicious when I’m craving a Thai/Asian salad.
Peanut Chicken Spring Roll Bowls
INGREDIENTS:
- 4 cups shredded romaine or cabbage
- 4 carrots, shredded
- 4 green onions, chopped
- 1/2 cup fresh cilantro or Thai basil, chopped
- 1/2 cup diced mango
- 2 Persian cucumbers, thinly sliced
- 1/3 cup pickled jalapeños, chopped (optional)
- 1/3 cup peanuts, chopped
- 4 ounces vermicelli rice noodles, cooked
- 1-2 cups cooked shredded chicken
- 1 avocado, chopped
PEANUT DRESSING:
- 1/2 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2-3 tablespoons chili sauce (sambal oelek)
- 2 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon fresh grated ginger
DIRECTIONS:
- 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
- To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
- Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.
Recipe from HalfBakedHarvest
Fork Lore 