A million thanks to my friend Maha @cuisine_de_maha for introducing this delicious Asian salad recipe to me. I loved the exotic combination of flavors, textures, and refreshing colors… It was so light and delicious! 🥗🤩
Maha has the recipe in Arabic on her account. I’m sharing it below in English for my non Arabic speaking friends to have.
This is one of the tastiest salads I’ve tried lately 🥗👌🏻
For the Salad:
🥗 Grilled chicken strips
🥗 1 cup shredded carrots
🥗 1 cup cucumber, julienned
🥗 1 cup shredded red cabbage
🥗 1 cup shredded white cabbage
🥗 1 cup edamame
🥗 1 red pepper, thinly sliced
🥗 1 mango, diced
🥗 1 avocado
🥗 3 scallions, thinly sliced
🥗 Chopped cashews
🥗 Sesame seeds
🥗 Fried spring roll sheets
For the Dressing:
🥄 1 tablespoon minced ginger
🥄 2 garlic cloves, minced
🥄 1 tablespoon sesame oil
🥄 3 tablespoons soy sauce
🥄 3 tablespoons sweet chili sauce
🥄 Juice of 1/2 a lemon
Follow these easy steps to make this delicious Grilled Chicken Spring Roll Salad:
🥗 Gather all the ingredients listed above.
🥗 Start by chopping and slicing all the veggies. If you’d like to go a little fancy with the scallions like I did, slice the middle and green parts of each scallion julienne-cut style and soak them in a bowl of iced cold water, as shown in the video, for half an hour and you’ll get those cute little curly scallion segments.
🥗 Mix all the dressing ingredients well until well combined.
🥗 Deep fry the spring roll sheets on both sides until they’re golden in color and crispy.
🥗 In a mixing bowl toss the sliced veggies, diced mango, avocado, edamame, and grilled chicken strip, with half of the dressing. Top with sesame seeds and chopped cashew nuts.
🥗 In a serving plate, assemble the salad as desired. I started with a spring roll sheet, then a layer of salad, then another spring roll sheet, topped with more salad and I drizzled some more dressing on top.
Bon Appétit 🍽👩🏻🍳
MADE WITH LOVE!