Spring Roll Salad with Peanut Ginger Chicken Satay and Banana Berry Nice Cream

One of the ways I celebrate the coming of spring is by transitioning my meals from heartier comfort food to lighter meals with fresh, bright flavors. When the weather starts to warm up, the birds come out, and the sun emerges, my mind tends to start wandering through a culinary transition. I become more focused on verdant green spring vegetables, light and zesty sauces, savory herbs, delicate textures. This gorgeous, easy, delicious, and super healthy meal definitely rings lots of those bells for me, and I am sure you will love it too!

Peanut Ginger Chicken Satay


1 c. hot water

1/2 c. creamy peanut butter

1 Tbs. sriracha (or more to taste)

1/2 c. soy sauce

2 Tbs. olive oil

3 Tbs. jarred minced garlic (use slightly less if you are using fresh garlic)

1 Tbs. grated ginger

4-5 drops fish sauce

1 Tbs. brown sugar

1/4 c. chopped cilantro

1/4 c. diced green onion

2 lbs. chicken breasts


1. Combine hot water and peanut butter, whisk together until well incorporated. Add sriracha, soy sauce, olive oil, garlic, ginger, fish sauce, brown sugar, cilantro and green onion. Whisk to combine. Reserve about 1/2 cup of marinade.

2. Cut chicken breasts into strips, pound gently with meat tenderizer to flatten and tenderize. In a bowl, add chicken and remaining peanut ginger marinade. Make sure chicken is well coated with marinade. Cover and refrigerate at least 3 hours.

3. Skewer chicken (if using bamboo skewers, be sure to soak in water first so they don't burn). Grill on medium-high heat for 4-5 minutes, flip and grill 3-4 minutes longer until chicken is done in the middle. Baste with reserved marinade while grilling.

Spring Roll Salad


1/4 package rice noodles, cooked according to package directions

1/2 head butter lettuce, torn into bite sized pieces

1 c. carrots, julienned

1 c. English cucumber, julienned

1 mango, julienned

1/2 c. fresh basil, chopped

1/2 c. fresh mint, chopped

1/4 c. peanuts

Dressing: Nuoc Cham (adapted from Food and Wine Magazine)

1/2 c. water

3 Tbs. fresh lime juice

2 Tbs. granulated sugar

2 tsp. rice vinegar

1 Tbs. fish sauce (add additional to taste)

1 1/2 tsp. minced garlic

2 tsp. sriracha


Combine all dressing ingredients, and whisk to combine. Arrange rice noodles, lettuce, carrots, cucumber and mango on a platter. Top with herbs and peanuts. Drizzle with dressing and toss.