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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!
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.
Details
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.
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.
Assemble
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.
Looking for other fresh recipes? Here are my favorites:
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
Servings: 6
Calories Per Serving: 435 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 cups shredded romaine or cabbage
- 4 carrots, shredded
- 4 green onions, chopped
- 1/2 cup fresh cilantro or Thai basil, chopped
- 1/2 cup diced mango
- 2 Persian cucumbers, thinly sliced
- 1/3 cup pickled jalapeños, chopped
- 1/3 cup peanuts, chopped
- 4 ounces vermicelli rice noodles, cooked
- 1-2 cups cooked shredded chicken
- 1 avocado, chopped
Peanut dressing
- 1/2 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2-3 tablespoons chili sauce (sambal oelek)
- 2 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon fresh grated ginger
Instructions
- 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 (:
So yummy and easy to make!
We all really enjoyed it.
Thanks again for a great recipe!
Hi Linda,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Third recipe in a row and I am happier than any restaurant I’ve been to in ages! Your spring roll bowl is a perfect meal to make me anticipate summer. Thank you for being a solid source of recipes 🙂
Hi MJ,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
I was expecting this to be delicious but it was so much more than delicious! Perfect! Crunchy, salty, savory, sweet, fresh, tangy! Layers of flavor and texture. Truly a homerun?
Hey Lauren,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I was looking for a recipe that you had posted for candied or pickled jalapenos. I thought it was in this recipe, but I can not find it. Can you direct me to that recipe. I don’t think it was from the pickled veggies recipe. This one was specifically for jalapenos.
Hi there,
Here you go:
https://www.halfbakedharvest.com/quick-pickled-veggies/
Let me know if you have any other questions! xTieghan
This was everything I expected and more! Fantastic and easy!
Hi Jessica,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
This meal did not disappoint! The flavors were amazing and the fresh veggies and crunch in the dish had me going back for seconds. I did add in some shiitake mushrooms cooked in sesame oil.
Hey Sara,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
The peanut dressing is fantastic! I ate it with a spoon!! Easy, flavorful, great for summer!
Hey Alice,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
My husband and my 15 and 17 year old sons devoured this-so good.
Hey Kari,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
Ok…This recipe is amazing. You do not need anything pickled or persian…just regular jalapeno and reg cucumber. I had ginger for the dressing on first night but didn’t have it the second time…still perfectly delicious!! I had mango ( which was not ripe ) the first go round but did not buy it the second time. While I agree it adds freshness its not necessary. I am a busy and on the go so just use what you have! Its so good!
Hey Tracy,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
Turned out so good! So fun and different!
Hey Morgan,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
This was delicious! I marinaded the chicken in some of the dressing and cooked it on the grill. Easy, and not too heavy. I’d definitely make this again
Hey Christine,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
Dressing was a little too tangy for me, so I added extra peanut butter – loved it! Note: makes a LOT of extra dressing. Thank you!
Hey Amy,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
We really enjoyed this recipe! It was easy to make on a weeknight and it was packed with flavor. Will be making again. I didn’t use the pickled jalapeno because #kids.
Hi Jenna,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
Soo good! I used regular spaghetti and raw cashews because I had them in stock. I forgot to add the pickled jalapenos but I will next time! My 22 year old devoured this! I’ll see how the leftover is since I did dress all of it before storing…
Hey Rebecca,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
We loved this recipe! So quick and easy for weeknight!
Hey Jessica,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
So good!! We all loved it! I missed that it called for a mango, so used mandarin oranges (canned in light syrup) and it worked great! Sweetened the dressing a little more and used small amount of chili garlic sauce instead of the chili sauce ((hope you don’t mind), and that was good, too! Your recipes are so accommodating, or should I say tolerant, of stumbling cooks like myself.
Hey Becky,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan