I was compensated by Tyson Foods to produce this post.
I’m kind of loving the new look of my blog. It’s a little cleaner, a little lighter, and it was long overdue. Sometimes I think being a little lighter myself is long overdue. I really want to look fabulous this summer. The kids and I have a limitless water park pass right now, which means I’ll be in my bathing suit a lot in the next couple months. And I’d rather that were a pleasant experience for the other water park patrons.
With school out, and with the weather reaching ninety-five degrees every day, it already feels like summer, but lucky for me, the “Countdown to a Better You” program isn’t quite over, which means I technically have about a week (until June 21 (aka the first day of summer) to get looking my absolute best. And it also means there’s still time to send in the UPC codes from Tyson® Grilled & Ready® products to collect some great prizes! Just remember to visit Facebook.com/GrilledandReady , and click on the “Treat Yourself” tab to register.
In case you aren’t quite up to speed, the “Countdown to a Better You” is a program Tyson Foods came up with to motivate people to look their best this summer by encouraging them to eat smarter by incorporating their lean beef and chicken into their meals.
These spring rolls are a great way to keep a cool kitchen and still put together something beautiful, filling, and nutritious for the family. Since I used the Tyson® Grilled & Ready® chicken, I didn’t have to heat up the oven or one single pan. That’s a plus, especially since spring rolls take a bit of time, and having my protein pre-cooked saves me a step.
And what’s more, this whole recipe, along with the Tyson® Grilled & Ready® Chicken Breast Strips, which are free from wheat and soy,I think this may just become our go-to summer meal.
I like to arrange everything on a table and sit down to do this. It’s so much more relaxing.
1/2 pound Tyson® Grilled & Ready® chicken, cut in strips
bright green lettuce or spinach leaves
carrots, julienned or shredded
cucumber, cut in long matchsticks
any other healthy vegetable you’d like to add
stack of rice paper wrappers
shallow tray filled with hot tap water
peanut sauce (recipe follows)
1. Arrange all ingredients at the table in separate bowls, and place a large (big enough to accommodate the rice paper) clean plate on the table. To make a spring roll, slide a rice paper wrapper into the warm water and situate it so it is completely immersed. Allow it to soak for about 20 seconds. Pull it from the water and lay it down on the clean plate.
2. Working quickly, place two chicken strips on the wrapper, and cover with a small handful of each of the other ingredients (they’ll get prettier the more you practice). Fold one end of the wrapper up and over the ingredients, fold in the two sides to hold in the filling, and then roll up the spring roll. Place on another clean plate, and repeat. Serve as soon as they’re all assembled, and serve with peanut sauce.
1/4 cup all-natural chunky peanut butter (unsweetened)
1/4 cup coconut milk
1 tablespoon fish sauce (optional)
2 tablespoons rice vinegar
1 tablespoon honey
1 clove garlic, grated
1 teaspoon grated fresh ginger
1 teaspoon soy sauce (Make sure to use gluten-free soy sauce, if you have gluten sensitivities.)
Whisk all ingredients together and place in a clean bowl for serving.