This refreshing dish combines the warmth of roasted chicken with the crisp texture of fresh vegetables and delicate crepes. The salad is tossed with a savory fish sauce dressing that adds a unique umami depth, balancing the natural sweetness of carrots and zucchini. Green onions and bean sprouts provide a crunchy contrast, while the softened crepes act as a soft, edible vessel for the flavors. Perfect for a light lunch, a healthy dinner, or a picnic side dish, it offers a satisfying mix of protein and fiber. The preparation is straightforward, making it an excellent choice for weeknight meals when you want something nutritious yet exciting. Enjoy it immediately for the best texture, or pack it for a flavorful on-the-go meal.
Roasted Chicken Salad
Description
This refreshing dish combines the warmth of roasted chicken with the crisp texture of fresh vegetables and delicate crepes. The salad is tossed with a savory fish sauce dressing that adds a unique umami depth, balancing the natural sweetness of carrots and zucchini. Green onions and bean sprouts provide a crunchy contrast, while the softened crepes act as a soft, edible vessel for the flavors. Perfect for a light lunch, a healthy dinner, or a picnic side dish, it offers a satisfying mix of protein and fiber. The preparation is straightforward, making it an excellent choice for weeknight meals when you want something nutritious yet exciting. Enjoy it immediately for the best texture, or pack it for a flavorful on-the-go meal.Ingredients
Directions
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Heat the vegetable oil in a large frying pan over medium heat.
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Add the chicken mince to the pan and cook, stirring to break up lumps, for 5 minutes or until browned.
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Add the carrot matchsticks and zucchini matchsticks to the pan with the chicken.
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Cook and stir the vegetables for 2 minutes or until they are tender-crisp.
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Stir in the fish sauce and warm water, mixing well to coat the ingredients.
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Remove the pan from heat and fold in the bean sprouts and sliced green onions.
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Arrange the thawed crepes on serving plates or cut them into strips to mix into the salad.
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Spoon the hot chicken and vegetable mixture over the crepes and serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 541.8kcal
- % Daily Value *
- Total Fat 43.1g67%
- Saturated Fat 12.3g62%
- Cholesterol 57.2mg20%
- Sodium 749.1mg32%
- Total Carbohydrate 21.3g8%
- Dietary Fiber 4.5g18%
- Sugars 9.1g
- Protein 21.0g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the crepes are fully thawed before serving to prevent them from being stiff. You can warm them slightly in a dry pan if preferred.
If you prefer a traditional roasted chicken texture, substitute the mince with shredded cooked chicken breast. Roast the chicken beforehand, shred it, and fold it into the warm vegetables at the end.
The fish sauce provides a strong umami flavor. If you are sensitive to strong odors, you can reduce the amount to 1 tablespoon or substitute with soy sauce, though the flavor profile will change.
This salad is best served immediately while the vegetables are warm and the crepes are soft. If storing leftovers, keep the dressing and vegetables separate from the crepes until ready to eat to maintain texture.
Feel free to add other crunchy vegetables like shredded cabbage or cucumber for extra freshness.
