Spring Roll Noodle Salad (Great for Meal Prep!)

About This Recipe

Flavor-packed spring roll noodle salad with crunchy veggies, seasoned chicken, fresh herbs, and a sweet and tangy almond butter dressing. Gluten-free, dairy-free, and high protein.

Ingredients

• 1.5 pounds chicken thighs
• for marinade and dressing coconut aminos
• for marinade and dressing lime juice
• 1 teaspoon garlic powder
  for marinade
• for marinade chili powder
• for marinade paprika
• for marinade cumin
• for marinade and dressing red pepper flakes
• 8 ounces rice noodles
• for salad shredded red cabbage
• sliced red bell pepper
• sliced cucumber
• for salad shredded carrots
• chopped cilantro
• chopped mint
• for dressing almond butter
• for dressing rice vinegar
• for dressing sesame oil
• for dressing honey
• for dressing fresh garlic
• for dressing fresh ginger

Instructions

1. Marinate your chicken: Mix the marinade ingredients and add to a large glass baking dish or plastic bag with the chicken. Mix well to combine. Marinate for 30 minutes or up to 8 hours.
2. Cook chicken: In a large skillet over medium heat, add olive oil and let it get hot. Add chicken, cook for 7-10 minutes, flip, and cook another 5-10 minutes until cooked through. Remove, let cool, and slice into bite-sized pieces.
3. Make the dressing: Add ingredients to a wide-mouth jar, measuring cup, or food processor and whisk or use an immersion blender until smooth. Add pasta water and whisk to combine.
4. Assemble the salad: In a large bowl, add cooked noodles, shredded cabbage, bell peppers, cucumber, shredded carrots, chicken, and herbs. Pour over the dressing and toss well to combine.