Peanut Chicken Spring Roll Bowl
Peanut Chicken Spring Roll Bowls: a spring roll made easier for busy weeknights, then just add some heat with spicy peanut dressing - so good!
Foto: Half Baked Harvest
Ingredients
6 servings
- 4 cups shredded romaine or cabbage
- 4 carrots, shredded
- 4 g reen 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
- 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
Steps
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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 (:
Nutrition Facts (per serving)
Macronutrients
Calories43522% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Half Baked Harvest
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