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A bowl of chicken spring roll salad with avocado, red pepper, mango and sweet chili sauce with crushed peanuts.

Spring Roll Salad Recipe

Author: Erin Jensen
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Course: Dinner/Entree
Cuisine: Asian-Inspired
Our light & refreshing Spring Roll Salad recipe takes all the best flavors of a traditional spring roll and puts them in a salad!

Ingredients 

Chicken:

  • 6 boneless skinless chicken thighs
  • 1/4 cup soy sauce sub tamari for gluten-free

Sweet Chili Dressing:

  • 1/2 cup sweet chili sauce
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon rice vinegar
  • 2-4 teaspoons garlic minced
  • 2-4 teaspoons honey
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic chili sauce

Salad Components:

  • 2 cups romaine lettuce chopped
  • 1 cup mango diced
  • 1 cup mini cucumbers quartered
  • 1 cup purple cabbage sliced
  • 1 avocado sliced or diced
  • 1 red bell pepper diced with stem/seeds removed
  • 1/2 cup bean sprouts
  • 1/4 cup cilantro leaves roughly chopped
  • 1/4 cup green onions sliced
  • 1/4 cup peanuts chopped
  • garnish: chopped mint leaves & fresh lime wedges

Instructions

  • Marinate Chicken: Place the chicken thighs in a large bowl or storage bag and pour the soy sauce on top. Toss to coat and let marinate for about 30 minutes.
  • Make Dressing: While the chicken marinates, put all of the Sweet Chili Dressing ingredients in a mason jar, secure the lid on top, and shake to combine. Set aside.
  • Grill Chicken: Preheat the grill to a medium-high heat and clean the grill grates. Once hot, remove the chicken from the soy sauce allowing the excess to drip off. Place chicken thighs directly on the grill to cook over direct heat for 3-4 minutes per side. Continue cooking until they reach an internal temperature of 162 degrees F at the thickest part of the meat (use a meat thermometer).
  • Rest + Cut: Remove the fully cooked chicken from the grill and let rest on a cutting board for 5-10 minutes. Cut into bite-sized pieces.
  • Build Salads: Divide the lettuce, mango, cucumbers, purple cabbage, avocado, bell pepper, bean sprouts, cilantro, green onions, peanuts, and chicken between 4 bowls.
  • Serve: Option to garnish and serve with some dressing on top!

Notes

  • Gluten-Free: simply use tamari instead of soy sauce to marinate the chicken thighs.
  • Chicken: option to use chicken breasts instead of thighs, but you will need to adjust the cook time. Checkout How to Grill Chicken Breasts!
  • Meal Prep: feel free to make the dressing ahead of time and keep in the fridge. Also, a lot of chopping (except the avocado) can be done before serving too.
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