Chicken Spring Roll In A Bowl

photo of a chicken spring roll bowl with a side of peanut sauce

A deconstructed Thai spring roll in a bowl made with chicken, lettuce, spring roll vegetables, and Vermicelli rice noodles served with an easy peanut sauce.

Course Lunch, Main Course

Cuisine Asian

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 376kcal

Author Amee

Ingredients

6 oz cooked chicken breast I use premade grilled chicken from my weekly meal prep
2 cups iceberg lettuce shredded
2 oz carrots shredded or julienne sliced
2 oz cucumbers julienne sliced
4 oz Vermicelli angel hair rice noodles cooked according to package directions
1 tablespoon salted peanuts chopped
1 tablespoon fresh Thai basil Regular basil works here, too, if Thai basil is not available
1 tablespoon fresh mint leaves finely chopped
*Optional: fresh microgreens I used a blend of cabbage and basil microgreens
For the peanut sauce:
2 tablespoon creamy peanut butter
1.3 tablespoon hoisin sauce (1 tablespoon plus 1 tsp)
2 tablespoon water
1 teaspoon unseasoned rice vinegar

Instructions

Cook the rice noodles according to the package directions. This takes about 5 minutes. Drain and set aside to cool.
In two salad bowls or meal prep containers, add the shredded lettuce, carrots, cucumbers, rice noodles, and grilled chicken. Top with the fresh herbs and chopped peanuts.
In a small bowl, combine the peanut butter, hoisin sauce, water, and rice vinegar. Microwave for 30 seconds and stir until it's smooth and creamy. Serve the peanut sauce on the side or pour over the salad to serve.

Notes

Make the salad low-carb by substituting the rice noodles for Shirataki noodles, or leave them out altogether.
If you can't find good, locally sourced, microgreens, bean sprouts are a great substitute.
For a different protein option that works well in spring rolls, swap the chicken for cooked shrimp. You can also use tofu for a vegan option.
Add fresh mango to the bowl for a summery twist.

Nutrition