Jump to Recipe Print Recipe

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

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Course Main Course
Cuisine thai
Servings 8

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
Tried this recipe?Let us know how it was!