Gluten-Free

Spring Roll Chicken Salad

Spring rolls are re-imagined as a salad in this fresh, Paleo-friendly meal.

Servings
2
Prep Time
20 min
Duration
30 min

Ingredients

Dressing

  • 1 tbsp raw almond butter

  • 1 tbsp coconut aminos 

  • 1 tbsp fresh lime juice + additional to taste 

  • 1/2 tbsp apple cider vinegar + additional to taste 

  • 1/4 tsp toasted sesame oil

  • 1/8 tsp red pepper flakes 

Salad

  • 1/2 tbsp avocado oil

  • 4 1.5-oz chicken breast tenders 

  • ½ tsp ground black pepper

  • Pinch sea salt 

  • 1 English cucumber, spiralized 

  • 1 carrot, spiralized or peeled into ribbons 

  • 1 green onion, thinly sliced 

  • 1/4 cup chopped fresh cilantro 

  • 2 tbsp chopped fresh mint 

  • 1 tbsp hemp hearts 

Preparation

1. Prepare dressing: Add all dressing ingredients to a small jar; seal and shake vigorously until smooth. Taste and adjust to desired thickness using additional lime juice or vinegar.

2. Prepare salad: In a nonstick skillet on medium-high, heat avocado oil. Add chicken and season with pepper and salt. Cook 6 to 8 minutes, turning once, until golden and cooked through. Transfer to a plate.

3. In a large bowl, toss together cucumber and carrot. Add onion, cilantro and mint. Pour dressing over everything and toss to coat. Sprinkle with hemp hearts and top with chicken. (NOTE: Store leftover salad and dressing separately; toss before eating.)

Nutrition Information

  • Serving Size 1/2 of recipe
  • Calories 261
  • Carbohydrate Content 12 g
  • Cholesterol Content 62 mg
  • Fat Content 13 g
  • Fiber Content 4 g
  • Protein Content 25 g
  • Saturated Fat Content 2 g
  • Sodium Content 257 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 4 g