Alright, come on in, grab a seat at the kitchen table! Let me tell you about something that’s become a serious staple in our house: chicken spring roll salad. You know those nights when you’re craving something light, fresh, and flavorful, but the thought of actually cooking feels like climbing Mount Everest? This is your answer!

I remember the first time I tried to make spring rolls. It was a Pinterest-inspired disaster. Wrappers sticking together, fillings spilling out, and a general feeling of kitchen chaos. My kids, bless their hearts, tried to be supportive, but the final product looked… well, let’s just say it wasn’t Instagram-worthy. That’s how the chicken spring roll salad was born. I had all the ingredients prepped but gave up on the rolling. Instead, I tossed it all together in a bowl, drizzled some peanut sauce over it, and declared it a salad!

Honestly, it was one of those happy accidents that turned into a family favorite. The crisp veggies, tender chicken, and that amazing peanut dressing – it’s a symphony of flavors and textures. It’s especially perfect on those hot summer evenings when you want something that won’t weigh you down. Even my picky eater, my youngest, devours it! He calls it “deconstructed spring rolls” which is kind of fancy, right?

The best part? It’s incredibly versatile. You can use leftover rotisserie chicken, swap out veggies based on what you have in the fridge, and adjust the dressing to your liking. It’s also surprisingly healthy! Packed with protein and fresh vegetables, it’s a meal you can feel good about eating. You can even add ingredients such as rice noodles for a more complete meal. The options are endless!

If you’ve ever felt intimidated by making traditional spring rolls or just want a quick, delicious, and healthy meal, you absolutely have to try this chicken spring roll salad. Trust me, it’s a game-changer. So, let’s dive in, shall we? I promise, this will become your new go-to lunch or light dinner! You will love this easy and fresh meal!

Ingredients

Alright, let’s talk ingredients. The beauty of this chicken spring roll salad is that you can really customize it to your taste and what you have on hand. But here’s what I typically use:

Cooked Chicken Breast (2 cups, shredded or diced): I often use leftover rotisserie chicken to save time, which also adds a lot of flavor. You can also grill or bake your own chicken. If you are short on time, store bought pre-cooked chicken will work too.
Spring Roll Wrappers (8-10, cut into thin strips): These are key for that signature spring roll taste and texture. You can find them in the Asian foods section of most grocery stores. Rice paper wrappers are typically what is used.
Shredded Carrots (1 cup): Adds a nice sweetness and crunch. Sometimes, I buy pre-shredded carrots to save even more time!

Shredded Cabbage (1 cup): I love using a mix of green and purple cabbage for color and variety.
Cucumber (1, thinly sliced): Adds a cool, refreshing element. English cucumbers are great because they have fewer seeds.
Bell Pepper (1, thinly sliced): Any color works! I usually go for red or yellow for a pop of color.

Fresh Mint Leaves (1/4 cup, chopped): Adds a burst of freshness. If you don’t have mint, cilantro is a good substitute.
Fresh Cilantro Leaves (1/4 cup, chopped): Adds a citrusy flavor.
Peanuts (1/4 cup, chopped): For that satisfying crunch and nutty flavor. You can use roasted peanuts, or even cashews if you prefer.

Sesame Seeds (1 tablespoon): Adds a little extra flavor and texture.
Peanut Dressing: This is a must-have.
- ¼ cup peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon sesame oil
- 1-2 tablespoons water, to thin

A few notes:

For a vegetarian version, you can easily substitute the chicken with tofu or tempeh.
If you’re watching your sodium intake, use low-sodium soy sauce.
To save money, buy whole vegetables instead of pre-cut ones. It takes a little extra time, but it’s much more budget-friendly.

Store leftover vegetables in airtight containers in the fridge. They’ll stay fresh for several days. This chicken spring roll salad is very versatile.

Step-by-Step Instructions

Okay, let’s get cooking! This chicken spring roll salad comes together in a flash, I promise.

Hands Preparing Chicken Spring Roll Salad

Prepare the Dressing: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, and sesame oil. Add water, one tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasonings as needed. I sometimes add a pinch of red pepper flakes for a little kick! A great tip is to use a blender for an extra smooth dressing.

Prep the Vegetables: Wash and chop all the vegetables according to the ingredient list. Thinly slice the cucumber and bell pepper, shred the carrots and cabbage, and chop the mint and cilantro. This is where I often enlist the help of my kids – it’s a great way to get them involved in the kitchen!
Prepare the Chicken: If you’re using leftover rotisserie chicken, shred or dice it into bite-sized pieces. If you’re cooking your own chicken, make sure it’s fully cooked and then shred or dice it. Remember that time I accidentally undercooked the chicken? Let’s just say, we ordered pizza that night! Always double-check! When grilling chicken, ensure the internal temperature reaches 165°F (74°C).
Crisp the Spring Roll Wrappers: This step is optional, but highly recommended! Heat a tablespoon of oil in a skillet over medium heat. Add the thinly sliced spring roll wrappers and cook for a few minutes, until they’re lightly golden and crispy. Be careful not to burn them! Alternatively, you can bake them in the oven at 350°F for 5-7 minutes. This adds a lovely crunch to your chicken spring roll salad. For extra flavor, sprinkle with a little bit of sea salt after crisping them.

Assemble the Salad: In a large bowl, combine the shredded chicken, carrots, cabbage, cucumber, bell pepper, mint, and cilantro. Add the crispy spring roll wrapper strips.
Dress the Salad: Pour the peanut dressing over the salad and toss gently to coat everything evenly. Be careful not to overdress it, as the salad can get soggy. If you are meal prepping, dress it right before serving.
Garnish and Serve: Sprinkle the chopped peanuts and sesame seeds over the salad. Serve immediately and enjoy! You can serve this chicken spring roll salad cold, or at room temperature. A squeeze of lime juice can add an extra layer of flavor right before serving!

Tips from my kitchen:

Don’t skip the fresh herbs! They really make a difference in the overall flavor.
If you’re making this ahead of time, store the dressing separately and add it just before serving.

Leftovers are great for lunch the next day, but the spring roll wrappers might lose their crispness. I don’t mind, but if you prefer them crispy, add them just before eating. I love this variation of a spring roll salad recipe because it’s so easy and delicious. My family loves it too!

Serving Ideas

Okay, so you’ve made this amazing chicken spring roll salad, now what? Here are some ways I love to serve it at home:

As a Light Lunch or Dinner: This is my go-to on busy weeknights. It’s quick, easy, and satisfying.

As a Side Dish: It pairs perfectly with grilled shrimp, tofu, or even just a simple bowl of rice.
For Potlucks and Picnics: This salad is always a hit at gatherings. It’s colorful, flavorful, and travels well. Just remember to keep the dressing separate until you’re ready to serve. I like to pack the salad in a large container and the dressing in a mason jar.
In Lettuce Wraps: For an even lighter option, serve the chicken spring roll salad in lettuce cups. I like using butter lettuce or romaine lettuce. These add a nice crunch and freshness!

As a Meal Prep Option: Make a big batch on Sunday and pack it for lunches throughout the week. Store the dressing separately to prevent the salad from getting soggy.
Add Some Heat: If you like a little spice, add a drizzle of sriracha or a pinch of red pepper flakes to the dressing. My husband loves it this way! You can also add a finely chopped jalapeño to the salad.
Make it a Bowl: Serve over a bed of quinoa or brown rice for a heartier meal. This makes it a complete and satisfying meal, perfect for a post-workout refuel!

My family absolutely loves this chicken spring roll salad, and I often get requests for it at potlucks and barbecues. It’s a crowd-pleaser for sure! Everyone loves this deconstructed spring roll salad! I like that it’s healthy and something I can feel good about serving my family.

FAQs

Alright, let’s tackle some frequently asked questions about this chicken spring roll salad. I’ve gotten these questions from friends and family over the years, so I thought I’d share them with you:

Q: Can I make this ahead of time?

A: Absolutely! You can prep all the ingredients ahead of time and store them separately. Just wait to dress the salad until right before serving to prevent it from getting soggy. The spring roll wrappers are best when added right before serving so they don’t get soggy.

Q: Can I use different vegetables?

A: Of course! Feel free to use whatever vegetables you have on hand. Bean sprouts, edamame, and snap peas would also be delicious in this salad. This is why I love a good spring roll salad recipe, because it’s so versatile!

Q: I’m allergic to peanuts. What can I use instead?

A: No problem! You can substitute the peanut butter in the dressing with almond butter or sunflower seed butter. Just make sure to check the labels for any potential allergens. You can also use cashews instead of peanuts for the garnish. If you’re using sunflower seed butter, add a touch of extra honey, as it can be slightly more bitter.

Q: Can I make this vegetarian?

A: Definitely! Simply omit the chicken and add tofu or tempeh instead. You can also add more vegetables or some cooked chickpeas for added protein. It’s still delicious!

Q: My spring roll wrappers are sticking together. What can I do?

A: This can be tricky. Try wetting them one at a time and laying them flat on a damp towel. This will help prevent them from sticking. Also, don’t stack them until they are completely dry. You can try pre-cut spring roll wrappers if you are having too many issues. Storing them in a cool, dry place also helps.

Q: Can I grill the chicken instead of using rotisserie chicken?

A: Absolutely! Grilled chicken adds a delicious smoky flavor to the salad. Just make sure to cook it thoroughly and let it cool before shredding or dicing it. Marinating the chicken beforehand can also enhance the flavor.

Q: Can I add noodles to this salad?

A: Yes! Rice noodles or cellophane noodles would be a great addition. Just cook them according to the package directions and add them to the salad along with the other ingredients. Consider using vermicelli rice noodles for a lighter option.

Q: Is this salad gluten-free?

A: It can be! Just make sure to use tamari instead of soy sauce in the dressing, as tamari is gluten-free. Also, check the labels of your spring roll wrappers to ensure they are gluten-free. This chicken spring roll salad is so good for you!

Q: How long will leftovers last?

A: Leftovers will last for up to 3 days in the refrigerator. However, the spring roll wrappers will lose their crispness over time. I recommend adding them just before serving if you want them to be crispy.

Conclusion

Well, there you have it – my family’s favorite chicken spring roll salad recipe! I hope you give it a try and make it your own. It’s a recipe that’s been born out of necessity and a little bit of kitchen mishap, but it’s become a beloved dish in our house. I’m so happy to share this spring roll salad recipe with you!

Before you go, here are a few final tips to remember:

Don’t be afraid to experiment! This recipe is very flexible, so feel free to adjust the ingredients and flavors to your liking.
Fresh is best! Use the freshest vegetables and herbs you can find for the best flavor.

Make it your own! Add your favorite toppings, such as avocado, sprouts, or even a drizzle of hoisin sauce.

And if you are looking for similar recipes, check out this grilled chicken avocado salad bowl or this shredded chicken plate with roasted veggies salad!

My kids sometimes like to add mango or pineapple for a tropical twist. My husband loves it with extra sriracha for a spicy kick. And I love it just the way it is!

I hope this chicken spring roll salad becomes a staple in your house too. It’s a great way to get a healthy and delicious meal on the table in no time. And who knows, maybe it will even inspire your own kitchen creations!

Now, I’d love to hear from you! Have you tried this recipe? What are your favorite variations? Let me know in the comments below! And don’t forget to share this recipe with your friends and family. Happy cooking!

Chicken Spring Roll Salad

Print Recipe

Enjoy the flavors of spring rolls in a light and refreshing salad! This Easy Chicken Spring Roll Salad is packed with fresh veggies, tender chicken, and a delicious peanut dressing.

Author: Kiera

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Yield: 4 servings
Category: Lunch
Method: No-Cook

Cuisine: Asian

Ingredients

Scale

4 cups shredded lettuce
1 cup shredded cooked chicken

1/2 cup shredded carrots
1/2 cup thinly sliced cucumber
1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint
1/4 cup chopped peanuts
2 tablespoons rice vinegar

1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon sesame oil

1/2 teaspoon grated ginger
1 clove garlic, minced
Optional: Sesame seeds for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the shredded lettuce, chicken, carrots, cucumber, cilantro, and mint.
In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic to make the dressing.

Pour the dressing over the salad and toss gently to combine.
Top with chopped peanuts and sesame seeds (optional).
Serve immediately.

Notes

For a spicier salad, add a pinch of red pepper flakes to the dressing. You can also substitute shrimp or tofu for the chicken.