Thai Chicken Salad in a Spring Roll Bowl
Elevate your salad game with this vibrant and flavorful Thai Chicken Salad in a Spring Roll Bowl! This recipe combines tender cooked chicken, crunchy shredded vegetables, fresh herbs, and roasted peanuts, all tossed in a tangy-sweet dressing made with lime juice, fish sauce, honey, and sesame oil. The star of the dish? Edible crispy spring roll bowls baked to golden perfection, providing the perfect vessel for this colorful salad. Not only is this dish delightfully crunchy and refreshing, but its creative presentation makes it a stunning appetizer or light main course. Ready in under 30 minutes, it’s an ideal choice for entertaining or a quick yet impressive meal.
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Recipe Information
Ingredients
- 6 sheets Spring roll wrappers
- 2 cups Cooked chicken breast
- 1 cup Shredded carrots
- 1.5 cups Shredded cabbage
- 0.5 cup Chopped cilantro
- 0.25 cup Chopped roasted peanuts
- 0.5 cup Sliced cucumber
- 0.5 cup Sliced red bell pepper
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Minced garlic
- 0.25 cup Chopped Thai basil (optional)
- 2 tablespoons Vegetable oil (for brushing wrappers)
Instructions
Preheat the oven to 375°F (190°C).
Lightly grease the outside of 6 ramekins or the bottoms of a muffin tin to serve as molds for the spring roll bowls.
Brush each spring roll wrapper with a thin layer of vegetable oil on both sides.
Drape each wrapper over the greased ramekin or muffin tin and gently press to form a bowl shape.
Bake the wrapped molds for 8-12 minutes, or until golden brown and crispy. Remove them and set aside to cool.
In a small mixing bowl, whisk together lime juice, fish sauce, soy sauce, honey, sesame oil, and minced garlic to make the dressing.
In a large mixing bowl, combine the cooked chicken, shredded carrots, cabbage, cilantro, cucumber, red bell pepper, and peanuts.
Pour the prepared dressing over the salad mixture and toss gently to coat everything evenly.
If using Thai basil, fold it into the salad for added aroma and flavor.
Carefully remove the spring roll bowls from their molds once completely cooled.
Divide the Thai chicken salad evenly among the crispy spring roll bowls.
Serve immediately as a refreshing appetizer or light main dish.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 34.1 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
