Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you verify your coconut aminos, fish sauce, and red curry paste are certified gluten-free (most are, but always check labels). Rice noodles are naturally gluten-free, making this a perfect option for those avoiding gluten.

I can't find Thai basil. What should I substitute?

Regular basil works well as a substitute, though the flavor profile will be slightly different. You can also increase the mint and cilantro proportions if you can't find Thai basil. Each herb brings something special, but the salad will still be delicious with just two types of herbs.

Can I prep this for lunches throughout the week?

Definitely! This salad makes fantastic meal prep. Store the components separately: cooked chicken, prepared vegetables, herbs, cooked and chilled noodles, and dressing. Assemble just before eating to maintain the best textures. The prepped components will stay fresh for about 3 days in the refrigerator.

Is there a vegetarian alternative to fish sauce?

For a vegetarian version, substitute the fish sauce with a combination of soy sauce (or more coconut aminos) and a squeeze of lime juice. You could also use commercial vegetarian "fish sauce" made from seaweed, which provides similar umami notes without any fish.

Spring Roll-Inspired Grilled Chicken Salad Recipe

Description

This Spring Roll-Inspired Grilled Chicken Salad combines the flavors of fresh herbs, crunchy vegetables, and tender grilled chicken, all brought together with a savory marinade and creamy peanut dressing. It’s a vibrant, satisfying meal perfect for summer dinners or meal prep, inspired by classic Vietnamese spring rolls but served as a hearty, gluten-free salad.

Ingredients

Units Scale

For the Marinade + Dressing:

1/4 cup avocado oil
1/2 cup coconut aminos
2 tbsp rice vinegar
2 tsp fish sauce
2 tbsp coconut sugar
3 cloves garlic, minced
1 tbsp red curry paste
1/3 cup unsweetened full-fat coconut milk
1 tsp lime zest
2 tbsp creamy peanut butter

For the Chicken:

2 lb boneless skinless chicken thighs
1/2 tsp Kosher salt

For the Salad:

2 cups thinly sliced romaine lettuce
2 Persian or mini cucumbers, halved and thinly sliced
1 cup matchstick carrots
3 green onions, thinly sliced on the diagonal
3/4 cup loosely chopped mint (more for serving)
3/4 cup loosely chopped cilantro (more for serving)
3/4 cup loosely chopped Thai basil leaves (more for serving)
6 oz vermicelli rice noodles
1/2 cup roughly chopped peanuts
Thinly sliced jalapeño (optional, for serving)
Lime wedges (for serving)

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Instructions

Make the Marinade: In a large bowl, combine avocado oil, coconut aminos, rice vinegar, fish sauce, coconut sugar, minced garlic, red curry paste, coconut milk, and lime zest. Whisk well until the mixture is fully blended and smooth. Set aside.
Prepare the Dressing: In a separate small bowl, add creamy peanut butter and 1/2 cup of the prepared marinade. Whisk until you have a smooth dressing. If the mixture is too thick, thin it with more marinade, one tablespoon at a time, until your desired consistency is reached. Set aside.
Marinate the Chicken: Add the boneless, skinless chicken thighs and Kosher salt to the bowl with the remaining marinade. Toss until the chicken is completely coated. Allow the chicken to marinate while you prep the rest of the salad.
Prepare the Salad: In a large bowl, combine the sliced romaine, cucumbers, carrots, green onions, mint, cilantro, and Thai basil. Gently toss to mix and set aside. Cook the vermicelli rice noodles following the package instructions. Once cooked, drain and submerge the noodles in a bowl of ice water to cool.
Grill the Chicken: Preheat your grill to medium-high heat (350-400°F). Oil the grates by dipping a wadded paper towel in oil and wiping evenly using tongs. Place the marinated chicken on the grill, close the lid, and cook for 4-5 minutes per side, until grill marks appear and the chicken is cooked through. Transfer the chicken to a cutting board and let it rest for 5-8 minutes before slicing.
Assemble the Salads: Drain the chilled rice noodles and distribute them evenly among 4 serving bowls. Top with the romaine and herb mixture, followed by sliced grilled chicken. Drizzle each bowl with the creamy peanut dressing, and sprinkle with chopped peanuts and additional herbs as desired. Garnish with lime wedges and optional jalapeño slices. Serve immediately and enjoy!

Notes

Chill the noodles well to prevent them from sticking and for a refreshing texture.
You can substitute chicken breasts for thighs if preferred, adjusting grilling time if needed.
The salad is naturally gluten-free due to coconut aminos and rice noodles.
Omit fish sauce for a vegetarian-friendly version and swap for more coconut aminos.
Extra herbs and lime bring fresh flavor—add generously to taste.

Nutrition

Serving Size: 1/4 of recipe
Calories: 520
Sugar: 10g
Sodium: 1070mg
Fat: 26g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 4g
Protein: 32g
Cholesterol: 142mg