Thai Spring Roll Salad

This Thai spring roll salad recipe is a unique twist on a traditional chicken salad—it combines spicy, sweet, salty and fresh flavors.


2 cups

Rotisserie chicken, from the deli, shredded

2, 8 oz. packages

Rice noodles

1/2 cup

Peanut butter

2 Tbsp.

Soy sauce

2 Tbsp.

Sesame oil

1 Tbsp.

Apple cider vinegar


Juice of 1 lime

1 Tbsp.

Brown Sugar

2 Tbsp.


1 tsp.

Dried Pepper Flakes

1 cup

Cabbage, shredded


Carrots, shredded

4 Tbsp.

Mint leaves

1 cup

Bean sprouts

4 Tbsp.

Peanuts, chopped

4 Tbsp.



  1. In large Saucepan, bring 6 cups water to a boil. Add rice noodles, and boil for 4 minutes. Drain and rinse with cold water. Set aside.

  2. In small bowl, whisk together peanut butter, soy sauce, sesame oil, vinegar, lime juice, brown sugar, water and pepper flakes.

  3. In large bowl, toss together drained rice noodles, chicken, cabbage, carrot, mint leaves and bean sprouts. Pour dressing over top and toss to coat.

  4. Top with chopped peanuts and chopped cilantro.