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.
6ozcooked chicken breastI use premade grilled chicken from my weekly meal prep
2cupsiceberg lettuceshredded
2ozcarrotsshredded or julienne sliced
2ozcucumbersjulienne sliced
4ozVermicelli angel hair rice noodlescooked according to package directions
1tbspsalted peanutschopped
1tbspfresh Thai basilRegular basil works here, too, if Thai basil is not available
1tbspfresh mint leavesfinely chopped
*Optional: fresh microgreensI used a blend of cabbage and basil microgreens
For the peanut sauce:
2tbspcreamy peanut butter
1.3tbsphoisin sauce(1 tbsp plus 1 tsp)
2tbspwater
1tspunseasoned 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.