Chicken Salad Rolls

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.0
  • Total Fat: 1.1 g
  • Cholesterol: 33.0 mg
  • Sodium: 482.4 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 17.3 g

View full nutritional breakdown of Chicken Salad Rolls calories by ingredient
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Introduction

The perfect summer lunch. Full of fresh veggies and lean protein. I make a double batch, use smaller papers and serve as appetizers when I have guests. The perfect summer lunch. Full of fresh veggies and lean protein. I make a double batch, use smaller papers and serve as appetizers when I have guests.
Number of Servings: 8

Ingredients

    1/4 cup fresh lime juice
    2 tablespoons honey
    2 tsps Tamari sauce
    1/4 tsp red pepper flakes (optional)

    4 cups chicken broth - low sodium
    1 pound chicken breast (boneless, skinless)
    12-14 sheets rice paper (8" round)
    8 romaine lettuce leaves, in strips
    1/2 red bell pepper, julienned
    2 medium carrots, peeled and made into strips with peeler
    1 cup bean sprouts
    1/4 cup
    2 green onions, cut into 3-4 inch lengths
    1/4 each of fresh mint, and cilantro or basil

Directions

Makes 8 salad rolls
1. In a small bowl, mix honey, lime juice, tamari and red pepper flakes
2. In a saucepan, bring chicken broth to a boil. Add chicken breasts and lower heat until simmering. Cook until pink is gone. Remove chicken from pan, cool and shred.
3. In a pan, add about 1/2 inch of water. Place one rice paper in pan until just soft. Remove from pan. Across the middle, place 1 romaine leaf, some chicken breast, carrot, 1/8c of sprouts, a few slices of onion. Top with fresh herbs.
Roll up paper by folding in the left and right edges first and then roll tucking in the top edge as you roll down. Continue one by one with remaining ingredients.
4. Serve with sauce for dipping.

Number of Servings: 8

Recipe submitted by SparkPeople user MOUNTROYALMOM.

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