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Lunch

Unbundled Spring Rolls with Raspberry Ginger Sauce

This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.

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Servings
6
Prep Time
30 min
Duration
30 min

Ingredients

  • 5-oz glass noodles (such as mung bean noodles) or brown rice vermicelli
  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 2/4 tsp sea salt
  • 1/2 tsp paprika
  • ground black pepper, to taste
  • 1-2 large avocados, peeled, pitted and thinly sliced
  • 2 cups shredded red cabbage
  • 2 cups grated or shredded carrots
  • 1/2 cup fresh cilantro leaves

Raspberry ginger sauce

  • 2 cups raspberries (or use frozen, defrosted)
  • 1/2 cup rice vinegar
  • 1/4 cup unpasteurized organic white miso
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp raw honey
  • 2 tsp peeled and finely grated ginger
  • 1-2 tsp sriracha, optional

Preparation

1. Cook noodles according to package directions; drain.

2. Heat a grill to medium-high. Season chicken with salt, paprika and pepper. Grill chicken until cooked through, 4 to 6 minutes per side. Set aside until cool enough to handle, then cut into 1-inch slices.

3. Meanwhile, prepare Raspberry Ginger Sauce: In a blender, purée all ingredients plus 1 tbsp water to desired consistency.

4. Divide noodles, chicken, cucumbers, avocado, cabbage, carrots and cilantro among bowls. Drizzle with sauce.

Nutrition Information

  • Serving Size 1/6 recipe
  • Calories 428
  • Carbohydrate Content 44 g
  • Cholesterol Content 42 mg
  • Fat Content 20 g
  • Fiber Content 8 g
  • Protein Content 19 g
  • Saturated Fat Content 3 g
  • Sodium Content 600 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 3 g