6ozcooked chicken breastI use premade grilled chicken from my weekly meal prep
2ozcarrotsshredded or julienne sliced
4ozVermicelli angel hair rice noodlescooked according to package directions
1tablespoonfresh Thai basilRegular basil works here, too, if Thai basil is not available
1tablespoonfresh mint leavesfinely chopped
*Optional: fresh microgreensI used a blend of cabbage and basil microgreens
For the peanut sauce:
2tablespooncreamy peanut butter
1.3tablespoonhoisin sauce(1 tablespoon plus 1 teaspoon)
1teaspoonunseasoned rice vinegar
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.
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.