2 Salads From "The Wooden Skillet" 🌞 [View all]

Last edited Sun Sep 21, 2025, 02:21 PM - Edit history (1)

Spring Roll Salad Recipe
Author: Erin Jensen

Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 4 servings


Description

Our light & refreshing Spring Roll Salad recipe takes all the
best flavors of a traditional spring roll and puts them in a salad!

Ingredients

Chicken:

6 boneless, skinless chicken thighs
1/4 cup soy sauce (sub tamari for gluten-free)

Sweet Chili Dressing:

1/2 cup sweet chili sauce
1/4 cup extra virgin olive oil
1 tablespoon rice vinegar
2–4 teaspoons garlic, minced
2–4 teaspoons honey
1 teaspoon sesame oil
1 teaspoon garlic chili sauce

Salad Components:

2 cups romaine lettuce, chopped
1 cup mango, diced
1 cup mini cucumbers, quartered
1 cup purple cabbage, sliced
1 avocado, sliced or diced
1 red bell pepper, diced with stem/seeds removed
1/2 cup bean sprouts
1/4 cup cilantro leaves, roughly chopped
1/4 cup green onions, sliced
1/4 cup peanuts, chopped
garnish: chopped mint leaves & fresh lime wedges


Instructions

Marinate Chicken: Place the chicken thighs in a large bowl
or storage bag and pour the soy sauce on top. Toss to coat
and let marinate for about 30 minutes.

Make Dressing: While the chicken marinates, put all of the
Sweet Chili Dressing ingredients in a mason jar, secure the
lid on top, and shake to combine. Set aside.

Grill Chicken: Preheat the grill to a medium-high heat and
clean the grill grates. Once hot, remove the chicken from the
soy sauce allowing the excess to drip off. Place chicken thighs
directly on the grill to cook over direct heat for 3-4 minutes per
side. Continue cooking until they reach an internal temperature
of 162 degrees F at the thickest part of the meat (use a meat
thermometer).

Rest + Cut: Remove the fully cooked chicken from the grill and
let rest on a cutting board for 5-10 minutes. Cut into bite-sized
pieces.

Build Salads: Divide the lettuce, mango, cucumbers, purple
cabbage, avocado, bell pepper, bean sprouts, cilantro, green
onions, peanuts, and chicken between 4 bowls.

Serve: Option to garnish and serve with some dressing on top!

Notes

Gluten-Free: simply use tamari instead of soy sauce to
marinate the chicken thighs.

Chicken: option to use chicken breasts instead of thighs, but you
will need to adjust the cook time. Checkout How to Grill Chicken
Breasts!

Meal Prep: feel free to make the dressing ahead of time and keep
in the fridge. Also, a lot of chopping (except the avocado) can be
done before serving too.

https://thewoodenskillet.com/spring-roll-salad/


***************************************************************************



Ginger Salad Recipe
Author: Erin Jensen

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings


Description

Our super simple Ginger Salad recipe is fresh, delicious, and tastes just like the side salad served at a Japanese Steakhouse!

Ingredients

Carrot Ginger Salad Dressing:

3/4 cup carrots, peeled & grated
1/2 cup extra virgin olive oil
3 tablespoons rice vinegar
2 tablespoons soy sauce (sub tamari for gluten-free)
1 tablespoon ginger, grated
1 tablespoon shallots, grated (option to add another tablespoon, if desired)
3 teaspoons coconut sugar
1/4 teaspoon kosher salt

Ginger Salad + Shrimp:

1 pound large shrimp, deveined and shelled
kosher salt and ground black pepper
1 tablespoon butter (regular or plant-based)
4 cups romaine lettuce, chopped
1 cup carrots, julienned
1 cup cherry tomatoes, halved
1 cup mini cucumbers, quartered
1 cup purple cabbage, thinly sliced
1/4 cup green onions, chopped
garnish: sesame seeds


Instructions


Make Dressing:

Put all of the Carrot Ginger Salad Dressing ingredients in a small
food processor or blender. Blend until smooth. Taste and adjust
any flavors as desired. Set aside.

Cook Shrimp: Pat the thawed shrimp dry with a paper towel.
Season both sides with salt and pepper. Bring a large cast iron
skillet to a medium-high heat and add butter to melt. Place
shrimp in hot pan and let cook about 1-2 minutes per side or
until meat is no longer translucent. Add additional butter, as
needed, to keep pan from drying out.

Build Salad: Divide the lettuce, carrots, tomatoes, cucumbers,
cabbage, green onions, and shrimp between individual bowls.

Serve: Enjoy with a drizzle of the Carrot Ginger Salad Dressing on top!

Notes

Dairy-Free: simply used a plant-based butter.

Gluten-Free: substitute the soy sauce for tamari.

Storage: leftovers can be stored in an airtight container in the
fridge for 2-3 days. Be sure to keep the salad, shrimp, and
dressing all separate to prevent sogginess.

https://thewoodenskillet.com/ginger-salad/

Great light fare! Enjoy!