Spring Roll Salad

Feb 26th

Shocker alert, I actually made something healthy! If you love Spring Rolls then this is the salad for you! I had it for lunch today and I’m serving it for dinner tonight. The flavors in this refreshing salad are amazing. This recipe is adapted from the magazine Cuisine At Home. It actually calls for shrimp, but I made it with chicken. Or you could leave the meat out altogether  and make it a vegetarian dish. It has rice noodles in it, which also makes it gluten free. I love the taste of red curry paste, fresh ginger, cilantro, mint, and all the crunchy vegetables along with the noodles. I topped it with cashews because that is what I had in my pantry, but you can use peanuts or whatever nuts you like. The salad is then topped with crispy wontons. The vinaigrette dressing is to die for and I would make it just to eat on a regular salad too. I know a lot of you have asked for a healthy recipe from me, so here it is. You could leave out the wontons if you really want a low calorie meal, but I think just a few added to this delicious salad, really makes it Spring Roll worthy. Today is Tuesday and I’m counting down the days until Sunday. Our youngest son P.J. will be flying home from NYC for his Spring Break. I so look forward to making his favorite meals. His all time favorite is this wonderful recipe I have for Mac and Cheese and I will have to post it soon. I also will be making Buttermilk pancakes, french toast, beignets, homemade baked ziti and gingerbread cookies. This is why I have chosen to eat healthy before Sunday. Let me know what you think of my healthy meal, and what you would like to see me post next. I love all your comments, and would love some suggestions on what you would like to see! Thanks, and here’s to healthy eating! Stacey

Spring Roll Salad:

This recipe makes about 7 cups

2 boneless skinless chicken breasts cut into strips and then marinate into the following;


1 tsp red curry paste

1 tsp sugar

1 tsp canola oil

pinch of salt

For the Vinaigrette;

Combine; Whisk in:

3 Tbs. fresh lime juice

2 Tbs sugar

1 Tbs Fresh ginger, minced

2 tsp fish sauce

2 tsp Sriracha hot sauce

2 Tbs canola oil

For the Salad:

Soak; Drain and Rinse:

2 oz dry rice noodles

Prepare; Add:

3 cups iceberg lettuce chopped

1/2 cup carrot, julienned

1/2 cup cucumber, seeded, sliced into half-moons

1/2 cup fresh bean sprouts

1/2 cup red bell pepper, diced

1/4 cup cilantro leaves

1/4 cup torn fresh mint leaves

softened rice noodles

Assemble salad with:

Marinated chicken

Crispy wontons: Slice wonton wrappers into strips and fry in hot oil until brown and crispy, drain on paper towels

Chopped cashews or peanuts about 1 cup

Prepared vinaigrette

Marinate Chicken with curry paste, sugar, oil, and salt for at least 15 minutes. Meanwhile, prepare the vinaigrette and salad components.

Combine lime juice, sugar, ginger, fish sauce, and sriracha sauce for the vinaigrette in a bowl. Gradually whisk in the oil and set aside.

Soak noodles in boiling water until soft, 3-4 minutes. Drain and rinse in cold water, pulling apart any clumped noodles with your fingers.

Prepare vegetables and herbs for the salad, keeping each separate.

Heat 2 Tbs canola oil in a wok and cook chicken for about 5 minutes or until cooked through.

Assemble salad altogether in a large bowl and toss with chicken and vinaigrette. Top with cashews and crispy wontons.


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