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Deconstructed Chicken-Mango Summer Roll Salad

Deconstructed Chicken-Mango Summer Roll Salad


  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1/2 pound boneless, skinless chicken breast
  • 1/3 cup sweet Thai chile sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon fish sauce
  • 1 garlic clove, minced or grated
  • 1 tablespoon grated fresh ginger
  • 1 1/2 cups cooked rice vermicelli
  • 1 large avocado, pitted, peeled, and thinly sliced
  • 2 large carrots, shredded or thinly sliced
  • 1 red bell pepper, seeded and sliced into small matchsticks
  • 1 large head butter lettuce, roughly chopped
  • 1 ripe, firm mango, sliced
  • 1 cup kimchi
  • 1/4 cup fresh basil
  • 1/4 cup fresh mint
  • 1 red Fresno chile, sliced, for garnish
  • 1/3 cup roasted peanuts or cashews, roughly choppd, for garnish


  1. In a medium bowl, whisk together soy sauce and honey. Add chicken and turn to coat. Set aside to marinate for 10 to 15 minutes.
  2. Place chile sauce, vinegar, fish sauce, garlic, and ginger in a small lidded jar and shake to combine.
  3. Preheat a grill or a grill pan to high. Grill chicken until cooked through, 5 to 8 minutes per side. Let rest for 5 minutes, then slice into strips.
  4. Arrange vermicelli, avocado, carrots, bell pepper, lettuce, mango, kimchi, basil, and mint on a serving platter or in a large serving bowl. Add chicken. Garnish with chile and peanuts and drizzle with the dressing.

Nutrition Information

Per serving: 451 kcal cal., 15 g fat (2.3 g sat. fat), 59 g carb., 9 g fiber, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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