Fresh Spring Roll Salad with Ginger-Lime Dressing
DAIRY-FREE, NUT-FREE, EGG-FREE
This dish was inspired by my love for fresh spring rolls, and it’s the perfect take-along lunch. Packed with protein and veggies, it’s totally satisfying and full of flavor. Plus, you can carb this dish up or down by changing your choice of noodles. Choose rice noodles for a gluten-free version, or carb it down and keep it grain-free by using spiralized cucumber or zucchini noodles. Pack it into jars for ready-made portable meals.
PREP TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
SERVES 4
1 8-ounce package rice noodles
1 pound chicken breasts or tenderloins
Generous pinch each of sea salt and ground black pepper
1 small napa or green cabbage, thinly sliced
¼ small red cabbage, thinly sliced
1 large carrot, thinly sliced
½ red bell pepper, stemmed, seeded, and thinly sliced
Optional garnishes: handful of fresh cilantro, handful of chopped cashews or peanuts, lime wedges
For the dressing
Juice of 2 limes
4 teaspoons coconut aminos
2 teaspoons rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
¼ teaspoon fish sauce
1 clove garlic, finely chopped
Prepare the rice noodles according to the package directions, then set them aside to cool.
Place the chicken breasts in a large, high-sided skillet. Add the salt and pepper plus enough water to cover the chicken. Put a lid on the skillet, and bring the water to a boil, then reduce the heat to a simmer. Poach the chicken for about 15 minutes, or until it’s completely cooked through, then transfer it to a plate to cool. When it’s cool enough to handle, dice or shred it into small pieces.
In a medium bowl, combine all the ingredients for the dressing and whisk until it’s well combined. Set it aside.
If you’re serving the salad in bowls, place cooked rice noodles at the bottom of each bowl, followed by salad veggies, then chicken. Spoon the dressing over the top and top each bowl with the optional garnishes. If you’re packing the salad into jars, spoon the dressing into the bottom, followed by the chicken, the noodles, the veggies, and any garnishes.
Change It Up
− Carb this dish down by swapping out the rice noodles for spiralized cucumber or zucchini noodles.
− Make the dressing creamy by whisking in a tablespoon of sunflower seed butter or peanut butter.