Thai Chicken Salad in a Spring Roll Bowl Recipe

Name: Thai Chicken Salad in a Spring Roll Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup rice wine vinegar; 2 teaspoons cooking oil; 1 tablespoon soy sauce; 1 teaspoon ginger, grated; 2 tablespoons peanut butter; 2 teaspoons honey; hot pepper flakes (optional); 2 boneless skinless chicken breasts; 3 cups baby greens; 2 cups broccoli slaw mix; 4 green onions, cut into 1 inch pieces; 12-1 bell pepper (can use Thai chili peppers-very hot-or bell); 8 spring roll wrappers

Servings: persons

¼ cup rice wine vinegar
2 teaspoons cooking oil
1 tablespoon soy sauce
1 teaspoon ginger, grated
2 tablespoons peanut butter
2 teaspoons honey
hot pepper flakes (optional)
2 boneless skinless chicken breasts
3 cups baby greens
2 cups broccoli slaw mix
4 green onions, cut into 1 inch pieces
12-1 bell pepper (can use Thai chili peppers-very hot-or bell)
8 spring roll wrappers

1
Preheat oven to 350F.
2
Cook chicken breasts by pan searing, poaching, baking, grilling.
3
Your choice.
4
Can use leftover chicken if available.
5
Cut into small dice.
6
Meanwhile, spray muffin tin with Pam.
7
Spray 8 spring roll wrappers on one side with Pam.
8
Place sprayed side up, one per muffin cup, pressing gently to fit.
9
Bake at 350F for eight minutes until browned.
10
Cool on wire rack.
11
Combine dressing ingredients in large (later the salad will be added) bowl, whisk well.
12
To make salad: Place salad ingredients in large bowl with dressing and gently toss to combine well.
13
Place 3/4 to 1 cup salad into each crispy cup and serve immediately.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup rice wine vinegar, 2 teaspoons cooking oil, 1 tablespoon soy sauce, 1 teaspoon ginger, grated, and more.

Yes, Thai Chicken Salad in a Spring Roll Bowl falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Chicken Salad in a Spring Roll Bowl

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