Spring Roll Chicken Salad
When spring rolls aren’t fast enough… I make this crunchy, spicy, fresh Spring Roll Chicken Salad. It’s gluten-free, dairy-free, and gives big meal energy.
🥬 Crunch? ✔️
🍗 Protein? ✔️
🔥 Flavor? Off the charts.
Ingredients
2 cups @kosher_taste shredded green cabbage
1 cup @kosher_taste shredded purple cabbage
1 large carrot, julienned
3 cucumber, julienned
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
2-3 celery stalks, diced
1/4 cup chopped green onions
1/2 red onion, diced
2 cups shredded rotisserie or boiled chicken
1/3 cup crushed peanuts or cashews and pine nuts
1/4 cup dried blueberries (optional)
crispy wonton strips or broken rice paper wrappers
Dressing
3 tablespoons soy sauce or coconut aminos
2 tablespoons apple cider vinegar
1 whole lemon, juiced
1 tablespoon toasted sesame oil
1/2 cup avocado oil
3 tablespoon maple syrup or honey
2 teaspoon grated @kosher_taste garlic
3 tsp. Or cubes @kosher_taste frozen grated ginger
Handful chopped fresh parsley
1 teaspoon chili crisp or sriracha (optional)
2 tbsp peanut butter (optional)
Instructions
Combine all salad ingredients in a large bowl
Whisk together all dressing ingredients in a small bowl or jar
Pour the dressing over the salad
Toss well until everything is evenly coated
Top with extra peanuts and crispy elements before serving