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Simple Peanut Chicken Spring Roll Bowls with extra peanut dressing. This loaded spring vegetable-filled salad bowl is a mix of greens, carrots, cucumbers, rice noodles, and chicken. Add some heat with our favorite spicy peanut dressing. Essentially, it’s a spring roll made easier for busy weeknights!

Peanut Chicken Spring Roll Bowls |

It’s not a secret that the thing I’m most thankful for in life is my family. Of course, for all the obvious reasons, but also for the inspiration they provide me every day. The fact that my family is so large means that even on my least creative days, someone is always there to inspire a new recipe. Always. It could be a brother, mom, dad, cousin, aunt, or uncle, but the family is always there for me and the ideas are endless. 

A couple of weeks ago my cousin Matt and his wife, Caroline, sent me videos of the spring rolls they were making for dinner. The rolls looked “bangin” as my cousin Abby would say. But the rolling process wasn’t going so well for them. And let’s be honest, we all know that the rolling process can take some time. 

Regardless, I wanted to make spring rolls the second I saw their videos. 

I wanted to make spring rolls…but I didn’t want to put in all the effort. I’ve been very into my bowl-style recipes lately, so I decided to make a spring roll salad. Every element of spring packed into a bowl and served with extra dressing. 

Peanut Chicken Spring Roll Bowls |


If you have everything precooked this is one of my easier, quicker recipes. It calls for already cooked shredded chicken and rice noodles. 

If you don’t have shredded chicken on hand, not a big deal. I’ll often roast up chicken breasts with tamari, honey, and sesame oil until they’re cooked, then shred the chicken. This gives you a little more flavor on the chicken itself. 

For the noodles, vermicelli rice noodles work best. They take just minutes to cook in boiling water and work wonderfully with the mix of freshly chopped ingredients in this salad bowl. 

Peanut Chicken Spring Roll Bowls |

All the chopped veggies get tossed up in a bowl with fresh diced mango (don’t skip!) and the peanut dressing. 

For the dressing, it’s peanut butter (I use natural, no added sugars or oils), tamari, sesame oil (use toasted sesame oil for the very best flavor), vinegar, chili sauce, honey, and lime. You could mix this all in a bowl, but I think it’s easier and quicker to just throw everything into the food processor and blend until smooth. 

Peanut Chicken Spring Roll Bowls |


There’s nothing fancy to this. The salad goes into bowls, then I add the noodles and chicken and finish with avocado. I then add lots of extra dressing over top. 

Here’s my little tip, I like to cut the noodles up into the bowls using scissors. You might think that’s odd, but trust me, it works so well. And if you have kids, they’ll think it’s pretty cool. 

The noodles, the salad, and then most importantly, the dressing. Together they create that “something special” combination that makes this fresh spring recipe so good. 

The dressing is spicy, tangy, and very peanutty – so all of my favorite things. Honestly, it’s addicting and can be used in many other recipes. The added bonus is that everything in this salad bowl keeps really well. It’s great for meal prep and leftover lunch the following day. 

Peanut Chicken Spring Roll Bowls |

Looking for other fresh recipes? Here are my favorites: 

Chicken Tzatziki Bowls

Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

Weeknight Peanut Chicken with Spicy Lime Mango

Lastly, if you make these Peanut Chicken Spring Roll Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Peanut Chicken Spring Roll Bowl

Prep Time 25 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 477 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Peanut dressing


  • 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
    2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
    3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing. Then eat (:
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Peanut Chicken Spring Roll Bowls |

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  1. LOVE this recipe. The peanut sauce is wonderful and so easy to make. All of the recipes I’ve tried from your website are just super flavorful combinations! Thanks for keeping my recipe rotation fresh!

    1. Hey Diane,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT

  2. THIS RECIPE!!!!!! It is the perfect lunch prep- I’ve brought it everyday this week! I have a peanut allergy, so i just subbed in almond butter for the dressing!

    Truly, make this right now!

    1. Hey there,
      Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan

  3. 5 stars
    How does this recipe not have 6,000 5 star reviews? Saw your Instagram video and knew I had to make it. My only swap out was the noodles because I had some orange Szechuan linguine I wanted to use. Fit right in with the other ingredients. Delish!!!

    1. Hey there,
      Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!💐 xxTieghan

    1. Hey Kathryn,
      Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!💐 xxTieghan

  4. 5 stars
    This combination of flavors was dynamite and the taste was bright and fresh with the spicy tangy peanut sauce adding yet another layer of taste—the perfect warmer weather dish!

    1. Hi Lucy,
      Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT

  5. 5 stars
    This was delicious! So much flavour and so many veggies! I added more mango for sure. It tastes and looks amazing. It made for a healthy, flavour packed dinner tonight.

    1. Hey Netty,
      Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT

  6. 5 stars
    I made this tonight and its such a fun dish! My husband and I love spring rolls and have been trying to eat lighter. This was right up our alley. Naturally the mangoes at our local grocery store kind of sucked and weren’t all the way ripe but they did add a little sweetness. Hoping to make this again with better mangoes (and like 2x as many because yum). We have enough for leftovers tomorrow and I’m looking forward to having it again!

    1. Hey Kirstie,
      Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for your kind message:) xx

  7. 5 stars
    SUMMER GO TO! So amazing with such good flavor. Instead of chicken this time, I did sautéed shrimp. LOVE this.

    1. Hey Melissa,
      I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan