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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 (:
This was such a hit!! The sauce was perfectly spicy and I would use it on any salad moving forward! Instead of cabbage we actually used a bagged broccoli/carrot slaw mix and it was delicious. Thank you!!!
Hey Gabrielle,
Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan
An absolutely restaurant worthy dish! One main change I made was to use baked tofu instead of chicken (we’re vegetarian) and added 1/2 cup of basil and 1/2 cup of mint to the herb/salad mixture. All I can say is wow! I think if you were to keep the dressing the same, this is a very adaptable recipe in terms of what you put in the salad itself. Next time I probably wouldn’t bother with the pickled jalapeño unless I already had it on hand. The chopped peanuts and avocado was gilding the lily and could probably leave them out if you wanted to (they are so good though…). Thanks for the recipe.
Hey Marisa,
Thanks so much for making this recipe and sharing what worked well for you!! Such a great idea to use the tofu! Thanks again! xTieghan
Haven’t tried the recipe yet…but I know I’ll love it! Wondering if anyone has tried a different ‘nut’ butter for the dressing? (Cashew? Almond?). My daughter is allergic to peanuts
Hey Linda,
I bet sunflower butter would also work well in the dressing! Let me know if you give this recipe a try, I hope you love it! xx
The peanut sauce is *chef’s kiss*
I used a chunky peanut butter so it gave it the crunch already without having to add more peanuts.
I am going to use it for other salads from now on!
Hi Michelle,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
Tieghan- this was fantastic. I marinated the cukes in seasoned rice vinegar while I prepped the rest. So yummy. I used cabbage rather than lettuce and actually heated up the leftovers for a hot version. Worked really well.
Hey Bridget,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed. Have the best weekend! ?xxT
This is my new all-time favorite!! We cannot get enough of this and I’ve been making it every other week. Wish I could give it more than 5 stars 🙂 I’ve been using crunchy peanut butter, and adding an extra ~1/2 cup or so to make it more peanutty and it rocks! Thanks so much Tieghan!
Hey Rachel,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
So good!! Made this for dinner tonight and the whole fam loved it. I omitted the jalapeños but followed everything else. I used a mixture of romaine and cabbage since I had both on hand. I didn’t need to add any water to the dressing. This was super fresh and delicious! Looking forward to making it again!
Hey Angela,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
Hi! What is your recommended marinade for the chicken if you’re not using already shredded?
Hey Sona,
I would just season with salt and pepper. Please let me know if you give the recipe a try, I hope you love it! xx
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!
Hey Diane,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT
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!
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
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!!!
Hey there,
Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!? xxTieghan
This might be my most favorite meal ever! Full of delicious flavor!
Hey Kathryn,
Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!? xxTieghan
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!
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
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.
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
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!
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
SUMMER GO TO! So amazing with such good flavor. Instead of chicken this time, I did sautéed shrimp. LOVE this.
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