Peanut Chicken Spring Roll Bowls.

• servings: Servings: 6
• active time: 25 minutes
• total time: 50 minutes

Ingredients

4 cups shredded romaine or cabbage

4 carrots, shredded

4 green onions, chopped

1/2 cup fresh cilantro or Thai basil, chopped

1/2 cup diced mango

2 Persian cucumbers, thinly sliced

1/3 cup pickled jalapeños, chopped

1/3 cup peanuts, chopped

4 ounces vermicelli rice noodles, cooked

1-2 cups cooked shredded chicken

1 avocado, chopped

Peanut dressing

1/2 cup creamy peanut butter

1/3 cup tamari or soy sauce

1/4 cup toasted sesame oil

1/4 cup rice vinegar

2-3 tablespoons chili sauce (sambal oelek)

2 tablespoons honey

3 tablespoons lime juice

1 tablespoon fresh grated ginger

Directions

1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.

2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.

3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing. Then eat (: