Recipe:

Thai Chicken Spring Roll Salad

Healthy, high protein, and full of veggies! This Thai Chicken Spring Roll salad is a delicious way to meal prep a volume salad for the week that won't get soggy in the fridge. The cabbage and crispy veggies will keep their crunch the entire week- even while being coated in peanut sauce!

Thai Chicken Spring Roll Salad

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Prep Time 45 minutes
Cook Time 20 minutes
Course Main Course
Cuisine thai
Servings

Ingredients
  

Salad Base

  • 3 cups shaved red cabbage
  • 3 cups shaved green cabbage
  • 1.5 cups edamame
  • 1 sliced red bell pepper
  • 1.5 cups shredded carrots
  • Low carb noodles of choice I like miracle noodles spaghetti
  • 1/2 cucumber sliced
  • 1/4 cup chopped mint
  • 1/4 cup chopped scallions can add more- don't be shy

Chicken

  • 2.5 lbs chicken
  • seasoning: dash of ground ginger, ground garlic salt, pepper

Sauce

  • 7 tbs peanut butter powder
  • 2 tbs runny peanut butter
  • 2 tbs lime juice
  • 3 tbs maple syrup
  • 4 tbs soy sauce
  • 3 tbs sriracha
  • 2 tbs rice vinegar
  • 1 tbs sesame oil
  • 2 tbs water
  • 1 tbs squeeze ginger
  • 1 tsp jarred mince garlic

Instructions
 

  • Chop up all your veggies- this might take a little while, so shortcuts like buying pre-chopped/shredded, or using a mandolin are encouraged!
  • Cube your chicken. Cook over a skillet on medium-high heat until cooked all the way through and slightly browned on the outside. Around 20 minutes.
  • While the chicken is cooking, mix together all your sauce ingredients in a medium-sized bowl. Taste regularly and adjust seasoning/sauces as desired.
  • In a VERY large bowl, combine all your ingredients, and evenly mix in the sauce.
Keyword salad, thai
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