Vietnamese Chicken, Avocado + Lemongrass Spring Roll Salad With Hoisin Crackers.
Happy, happy Spring!!
Finally, right? I am SO ready.
Good weather from here on out, right? Yeah, right,
No, but get this, it is actually sunny today… and not snowing. Yes, yes, yes!! Last year it was a full on blizzard as I recall. I am kind of hoping that this year, since we have so much snow that it’s insane, that spring will be sunny and maybe not freezing. But I would take just sunny because when the sun is out around here, it just feels warm. Yesterday I do believe the brother with the broken neck (Creighton) actually did some laying in the sun, just for 20 minutes or so, but he actually got a little sunburned.
FYI, I know breaking your neck is serious business, but he kind of has the life if you ask me.
I mean, sitting in the sun, mid day, with nothing to get done. Sounds sort of nice.
But anyway, what better way to welcome spring with colors!
Lots and lots of them.
Oh, and lemongrass, which is a new and favorite ingredient for me.
So good.
Ok, so truth be told, I don’t have a whole lot of words today.
Actually, I feel like that has been the case all week, but I have never called myself a writer so I feel like this sort of thing is inevitable.
We’ll just let the photos do the talking today.
But, I do have to say, the flavors in this salad are spot on amazing. It is a deconstructed spring roll, so no rolling and easier eating. Plus, there are homemade crackers involved and we all know that makes everything a little more fun… and kind of delicious.
Ok, just straight up delicious.
I am sort of extra tired. You see, I have been working on this “thing” all week, and if all goes well I am hoping to share tomorrow. We shall see…
For now, lets toast spring with spring roll salads!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Deconstructed Vietnamese Chicken, Avocado + Lemongrass Spring Roll Salad.
By halfbakedharvest
Course: Main Course
Cuisine: Vietnamese
Keyword: spring roll salad
I do have to say, the flavors in this salad are spot on amazing!
Ingredients
Chicken
- 1/2 pound boneless skinless chicken breast or tenders or swap in shrimp
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon spicy curry powder
- 1 clove garlic grated
Salad
- 1 1/2 cups cooked vermicelli noodles chopped
- 1 1/2 large avocado's sliced thin
- 1 large carrot thin julienne cuts (like match sticks)
- 1 red bell pepper sliced into small sticks
- 1 large head butter lettuce chopped
- 4 green onions sliced
- 1/4 cup each fresh basil mint and cilantro - roughly chopped
- 4 stalks lemongrass sliced
- 2 tablespoons toasted sesame seeds
- 1/4 cup roasted cashews
Chips + Dressing
- 2 teaspoons fresh ginger grated
- 2 cloves garlic minced or grated
- 2 red chile peppers seeded + finely chopped
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 teaspoon fish sauce
- 40-60 wonton wrappers cut into triangles or circles
- 1/4 cup creamy peanut butter
Instructions
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To make the dressing and chips. Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.
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In a medium size bowl or glass measuring cup, combine the ginger, garlic, minced red chile peppers, hoisin sauce, rice vinegar, honey, sesame oil and fish sauce (you will add the peanut butter to the dressing later). Whisk well. Arrange the wontons in a single layer on the baking sheet (you may need 2 baking sheets). Brush each wonton with a thinish coating of the dressing and then sprinkle sesame seeds over the crackers. Bake for 8-10 minutes, or until the chips are crisp and golden. Remove from the oven and repeat with another batch if needed.
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Whisk the peanut butter into the remaining dressing. If needed thin with 1-2 tablespoons water. Set aside until ready to serve.
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In a medium size bowl combine the soy sauce, brown sugar, sesame oil, lime juice, curry powder, and garlic. Whisk to combine and add the chicken, toss well. Heat a skillet to medium high heat and add the chicken and all the liquids. Brown the chicken for about 6 minutes on both sides or until the chicken is cooked through and the sauce has reduced. Remove from the heat allow to cool and then slice into strips. You may also grill the chicken if desired.
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In a large bowl combine the chicken vermicelli noodles, avocado, carrots, bell peppers, chopped lettuce, green onions, basil, mint and cilantro, lemongrass, sesame seeds and cashews. Lightly toss and add the dressing, toss again, divide the salad among bowls and serve with the hoisin sesame chips. EAT right away. You can also create and assembly line of ingredients and create your own salads.
And hopefully sunny skies too!
This looks amazing!!!
Thank you!
That salad looks so good and just what we need on the first day of spring. I love the crackers can’t wait to try. I’ve never used lemongrass so it will be a new ingredient for me to try.
Thank you! Hope you love lemongrass! I thought it was really refreshing!
This looks like Spring! And I’m all about warmer weather and brighter colors! Love the crackers! I will be making this real soon, thanks Tieghan!
Thanks Kathy! Hope you love this salad!
This looks great. Unfortunately, my family would never touch something such as this. I would eat the snot out of it though! Where do you find lemongrass?
Haha! Most of my family is the same way! LOL!
I found lemon grass in the produce section at my local grocery store. It was with the fresh herbs. Hope that helps!
Ginger, hoisin, lemongrass = yum! These are a few of my fav ingredients. I will save this recipe for summer, as I grow lemongrass in my garden (gets to be 3ft tall) & I always have more then I know what to do with! This really looks amazing
Give Creighton a break…sounds like he deserves alittle downtime in the sun, join him:)
You grow lemongrass!? That is so awesome. I wish I had a garden or at least lived in a place where is did not freeze every night throughout the summer!
Thanks Sarah!
Yeah Tieghan, give me a break!! Or join me 🙂
I made a very similar Vietnamese vermicelli bowl for dinner last night!! So so so good!!! This looks stunning!
Thanks Liz! We seem to be thinking similar this week!
This dish looks beyond amazing! Vietnamese food is the best!
Thanks Layla!
That is one fine looking salad! Happy spring 🙂
Thanks Liz!
Wow, this salad looks so insanely good! I could just stare at the photos of all those ingredients all day long. Love that you made an easier/salad version of a spring roll!
I’ve never been so happy to see spring in my life!! This winter has seemed to drag on.
Good gracious this looks incredible.
This makes me feel so at home! I used to live right next to a Thai restaurant and this was all I used to eat! 🙂
was literally JUST talking to my friend today about how I’ve never had Vietnamese food but always wanted to try it! guess now I’ll have to go and make some of my own 🙂
Yum! This looks so delicious! I’m all about the southeast Asian foods, lately so this could;t be more perfect!
I LOVE the idea of a spring roll salad! And those chips, very creative. Maybe if we all eat this salad we can channel warm summery thoughts to the universe and fast track some of that warm weather. : )
I just love all of those flavors, fresh veggies, hoisin, lime, ginger … and lemongrass. (I even grow my own lemongrass.) Such a wonderful meal – I wish I could have it for lunch instead of what I packed.
Beautiful salad Tieghan.
Absolutely gorgeous, the perfect way to celebrate spring!
This salad looks so good! and I can’t wait to hear your good news!
We go out for Vietnamese food quite a bit and yours looks better than any I’ve ever been served! Thanks!
So beautiful! I absolutely adore spring rolls. If you can get your hands on lap xuong sausage (chinese sausage), I’d recommend trying out a type of spring roll called “bo bia”… I bet you could make a pretty bomb salad out of it, too!
This is just so so sooooo beautiful!!! Perfect for Spring 🙂
I swear, you are my blogger spirit animal. Everything you make = what I want to eat like, yesterday. Happy Spring!
SHUT THE FRONT DOOR. These look absofreakinglutely amazing – the perfect dish to usher in Springy Spring Spring! Love it.
These are amazing. I adore spring rolls, and serving them as a salad is brilliant. I am with you on hoping for a sunny spring. We didn’t get rid of our snow until May last year. I like when it’s gone by March…which is not happening at the moment.
Yeh!!Spring has started, I could know that from the photographs!! love It!!
Happiness in a bowl! Happy Spring Tieghan! Beautifully Gorgeous Pictures!
I can’t wait to make this, Teighan! The pictures are absolutely gorgeous & the flavors sound amazing 😀
Thank you so much, Allie!!
Love the sound of this! I’m currently renting an apt in Malaysia so have all of the Asian ingredients on hand and have been looking for a way to use up a few lemongrass stalks : )
Whoa! How cool!
Thanks!
your pics are stunning and this looks delicious!
Thanks Rachel!
Gorgeous! It looks like spring in a bowl. I like your wooden bowl too!
Thanks Laura!
I’ve been cooking for almost 50 years…most of them as a darn good cook- your recipe is one of the best things to ever come out of my kitchen. Thank you so much!
PS. Lemongrass is very easy to grow & it keeps producing -the stalks from the grocery can even be rooted.
Thank you!! So happy you love this!!
I just found your blog and cannot stop clicking on everything! This is first up on my very long to-make list. Can’t wait to try it 🙂
Thank you so much! Hope you love everything you make!
I made this for dinner tonight. I used pork tenderloin instead of the chicken, and since we are low-carbers, I did not use the noodles or the crackers. Regardless, there is so much flavor going on that I don’t think we really missed anything. The dressing in particular is to DIE FOR!
YA! So excited you loved this and I love the pork swap. THANKS!
I’ve made this salad twice now. It is soooo good I just can’t even! The combination of creamy peanut satay, crisp veges, the subtle spice of the chicken and the vermecelli noodles to mop up all the deliciousness is just perfection! I cant wait to impress guests with this at a summer dinner party!
THANK YOU! I am so excited you love this recipe. It’s one of my favorites too! 🙂
Where did you learn to cook? Incredible! Can t wIt to make this.
Incredible salad! Thank you
It’s a great project! I like upcycler
Awesome!
It looks delicious, congratulations!
Thank you!
I loved it, I’ll do it.
Hope you love it, thanks!
Wow! Im just gonna try do it in this weekend!
Thank you!
Hope you love it Bethany! Thanks (:
How many serves are those quantities? 🙂 thanksss!
looks yummy 😛
Hi! This salad will serve 4-6 people. Please let me know if you have other questions. Thanks!
Delicious!! I did lunch today and everyone loved it 🙂
So happy to hear that! Thank you Marcos!
It’s a great project! I like upcycler
Thanks!
good job
Thanks!
delicius
Thank you!
It looks delicious, it even gave me the urge to eat.
Haha thank you Luiza!
My God, what a formidable recipe and to fill your eyes and seems to be very easy to do
Thank you Raquel! I hope you enjoy this!
I’m going to make this recipe right now, it seems to be super delicious. Thanks !!
Great! I hope you love it! Thank you Manoela!
I loved it, I’ll do it….
Great! I hope it turns out amazing for you!
I loved it, I’ll do it.
This looks amazing!
Thank you!
Delicious! I loved it ♥
Thank you Roberta! xTieghan
Amazing salad! ?
Thank you Angelina! xTieghan
Nice article!!!
Thank you Lyra! xTieghan