Vietnamese Spring Roll Salad
Type: Entree
Prep Time: 
Total Time: 
Serves: 4
 
Ingredients
Salad
  • • 4 ounces vermicelli rice noodles, cooked as directed on package
  • • 2 cups skinless cold rotisserie chicken breast—shredded
  • • 2 cups Boston lettuce, torn
  • • 1 cup matchstick carrots
  • • 1 cup bean sprouts
  • • 1 red bell pepper, thinly sliced
  • • 2 green onions, sliced
  • • 1 cup fresh papaya, cubed
  • • ¼ cup basil, torn
  • • ¼ cup cilantro, torn
  • • ¼ cup mint, torn
  • • ¼ cup unsalted, dry roasted peanuts, coarsely chopped
  • • 1 jalapeno, seeded and sliced
Dressing
  • • ½ teaspoon oil
  • • 1 clove garlic, chopped
  • • 2 tablespoons peanut butter
  • • 1 tablespoons hoisin sauce
  • • ¼ cup water
  • • ½ teaspoon fish sauce or low-sodium soy sauce
  • • ½ teaspoon brown sugar
  • • 1 fresh lime, juiced
  • • 1 teaspoon Sriracha chili sauce
Instructions
Salad
  1. Assemble the salad, toss in dressing and enjoy.
Dressing
  1. Heat the oil in a pan over medium heat, add the garlic and sauté until fragrant.
  2. Add the remaining ingredients and simmer until it thickens, about 2 minutes.
Nutrition Information
Calories: 390 Fat: 12g Carbohydrates: 44g Sodium: 200mg Fiber: 5g Protein: 30g Cholesterol: 60mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2010/07/vietnamese-spring-roll-salad/