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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: 435 kcal

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


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. Hi Steph,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx

  1. 5 stars
    This was so good, my fiancé loved it. Swapped the chicken for flank steak because that’s what I had on hand. Easy prep and delicious!

    1. Hi Alice,
      Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT

    1. Hi Heather,
      Thanks so much!! I love to hear that this recipe turned out well for you and I appreciate you making it! Have a great weekend:)

  2. 5 stars
    This was a great dinner to make! I used salmon instead of chicken and seasoned it with tamari, toasted sesame oil, and honey, which was delicious. I did not put peanut dressing in the salad but let every person arrange their bowls as they wished; I kept the veggies in one bowl, the rice noodles in another, and the salmon separate. This is unnecessary, but it helps me sleep better knowing none of the leftovers are getting soggy overnight hehehe. This recipe was so good that one of the friends I was sharing dinner with said, “This is quality restaurant food.” So don’t wait anymore; go make this fresh summer dinner.

    1. Hey Juliana,
      Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx

  3. We had this tonite. I used the lettuce I had in the fridge but the dish was spectacular! A real keeper! Also nice to have a go to peanut sauce.

    1. Hi Karyn,
      Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT

    1. Hi Melissa,
      Unfortunately, I’m really not sure what your best option would be here, I would say another vinegar but it sounds like that isn’t an option. Could you use a store bought peanut dressing? Let me know how I can help! xT

  4. For those many persons out there with serious peanut allergies I find using almond butter and almonds as a substitute works really well.

  5. I cannot wait to try this! You mentioned “I’ll often roast up chicken breasts with tamari, honey, and sesame oil” (if making the chicken breasts instead of buying already prepared chicken). Do you have specific amounts for the chicken and marinade that yields the right amount of chicken?

    1. Hey Alison,
      So sorry, I’ve never really done the measurements, just kind of eye ball everything. Let me know if you give this recipe a try, I hope you love it! xx

  6. 5 stars
    Delicious and lite! I didn’t toss all the veggies with the dressing. Instead served all the toppings and sauce separately so everyone could make their own bowl! Husband said “please make this again”!

    1. Hi Stacey,
      Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT

  7. 5 stars
    This is a FABULOUS salad! I’ve made it twice – both times to rave reviews. I had a few vegetarians eating it the last time; I marinated tofu in some of the dressing and then browned it before adding it to the salad – it was a big hit! I would not change a thing about this recipe – it’s perfect the way it is! Highly recommend this highly addictive salad!

    1. Hey Cindy,
      Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)

  8. 5 stars
    Dinner tonight!!! We love spring rolls. My 14 year old twins fell in love with them when we lived in the Richmond , VA area and then Seattle, WA area. After that we lived in a small town and had to start making them on our own. But as you mentioned the rolling can get tedious. And it is hard to sit down and eat at the same time as you roll and eat. It is more of an involved meal you eat while standing. If you are not getting them at a restaurant. So loved this….it is easier to throw in a bowl and all sit down together at the same time to eat. So this was a winner. All of our favorite flavors! I have loved everything of your’s I have ever made….and this will be in rotation. It was super easy yet tasted every bit as delicious as what we have come to love when we were introduced to it so many years ago.

    1. Hey Callie,
      Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT

    1. Hey Shavon,
      Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx

  9. This was absolutely incredible! My whole family devoured and some had seconds. Just the right amount of spice from chili!

    1. Hey Melissa,
      Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT

  10. These bowls look amazing! Wondering if you would ever sub the shredded chicken for a ground chicken, turkey, or pork? Can’t wait to make this!

    1. Hey Maggie,
      Totally, any of those work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx

  11. 5 stars
    These bowls are 10/10!! They’ll be going into permanent rotation in my menu at home. Thanks for the easy and delicious recipe 🙂

    1. Hey Ivy,
      Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx