Here is a salad you’ll want to make all summer long. Inspired by the bright flavors and crunchy textures of a classic spring roll, this Spring Roll-Inspired Grilled Chicken Salad combines tender grilled chicken, chewy rice noodles, crisp vegetables and a creamy peanut dressing for a meal that’s both satisfying and refreshingly light.
I love everything about spring rolls—the contrast of soft noodles, crisp vegetables and fragrant herbs—so I translated those elements into a composed salad you can serve for weeknight dinners or summer gatherings. The marinade doubles as the base for a peanut dressing, which keeps flavor consistent and makes prep efficient. Grill the chicken, toss the greens and noodles, then finish with chopped peanuts, extra herbs and a squeeze of lime.
This recipe is impressive enough for guests yet simple to scale up or down. The components are flexible: swap herbs or vegetables depending on what you have, or use chicken breasts if you prefer. Below is a clean, easy-to-follow ingredient list and step-by-step instructions to make the salad.
Ingredients
For the Marinade and Dressing
- ¼ cup avocado oil
- ½ cup coconut aminos
- 2 tablespoons rice vinegar
- 2 teaspoons fish sauce
- 2 tablespoons coconut sugar
- 3 garlic cloves, minced
- 1 tablespoon red curry paste
- ⅓ cup unsweetened full-fat coconut milk
- 1 teaspoon lime zest
- 2 tablespoons creamy peanut butter
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- ½ teaspoon kosher salt
For the Salad
- 2 cups thinly sliced romaine lettuce
- 2 Persian or mini cucumbers, halved and thinly sliced
- 1 cup matchstick carrots
- 3 green onions, thinly sliced on the diagonal
- ¾ cup loosely chopped mint, plus more for serving
- ¾ cup loosely chopped fresh cilantro, plus more for serving
- ¾ cup loosely chopped Thai basil leaves, plus more for serving
- 6 ounces vermicelli rice noodles
- ½ cup roughly chopped peanuts
- Thinly sliced jalapeño peppers (optional, for serving)
- Lime wedges, for serving
Instructions
Make the Marinade and the Dressing
- In a large bowl, whisk together the avocado oil, coconut aminos, rice vinegar, fish sauce, coconut sugar, minced garlic, red curry paste, coconut milk and lime zest until smooth. Reserve about ½ cup of this mixture to use for making the peanut dressing.
- In a small bowl, combine the peanut butter and the reserved ½ cup of marinade, whisking until smooth. If the dressing is too thick, add the marinade 1 tablespoon at a time until it reaches the consistency you prefer. Set the dressing aside.
Marinate the Chicken
- Place the chicken thighs in the remaining marinade, sprinkle with kosher salt and toss to coat evenly. Allow the chicken to marinate while you prepare the salad and noodles (at least 15–20 minutes; up to several hours if refrigerated).
Prepare the Salad Components
- In a large bowl, combine the sliced romaine, cucumbers, carrots, green onions, mint, cilantro and Thai basil. Gently toss to mix and set aside.
- Cook the vermicelli rice noodles according to package directions, drain, then plunge into ice water to cool and stop the cooking. Drain again and set aside until ready to assemble.
Grill the Chicken
- Preheat the grill to medium-high heat (about 350–400°F). Oil the grill grates lightly using a paper towel dabbed with oil and tongs to avoid flare-ups.
- Grill the marinated chicken 4–5 minutes per side, or until grill marks appear and the chicken is cooked through. Close the lid while cooking for even heat.
- Transfer the chicken to a cutting board and let rest for 5–8 minutes before slicing.
Assemble and Serve
- Divide the chilled rice noodles among four bowls. Top each with the lettuce and herb mixture, then add sliced grilled chicken.
- Drizzle each salad with the peanut dressing, sprinkle with chopped peanuts, and garnish with extra herbs and optional jalapeño slices. Serve with lime wedges for squeezing over the top.
Tips, Variations and Storage
- If you prefer leaner meat, substitute boneless, skinless chicken breasts—adjust grill time accordingly to avoid drying.
- For a vegetarian version, swap grilled tofu or tempeh for chicken and use a vegetarian fish-sauce alternative or extra coconut aminos.
- Make the dressing ahead and refrigerate for up to 3 days; whisk before serving. The marinade can be used for up to 24 hours if the chicken is refrigerated while marinating.
- To serve family-style, keep the dressing and peanuts separate until just before serving to preserve crunch and texture.
- Leftovers store well in the fridge for 1–2 days; keep dressing separate until reheating or serving cold.
Nutrition
Nutrition information is an approximation and will vary depending on brands and portion sizes. Per serving (approximate):
- Calories: 835 kcal
- Carbohydrates: 61 g
- Protein: 54 g
- Fat: 42 g (Saturated Fat: 11 g)
- Sodium: 1568 mg
- Fiber: 6 g
- Sugar: 9 g
Use this information as a general guide only.
About the Recipe
This Spring Roll-Inspired Grilled Chicken Salad brings spring roll flavors to a bowl: creamy peanut, tangy coconut and lime, fresh herbs, crunchy vegetables and toasted peanuts for texture. It’s an easy, vibrant dish to prepare for warm-weather meals or casual dinner parties.
Photography by Eat Love Eats.