Roast Chicken & Carrot Ribbon Salad with Chilli Crisp Dressing

Name: Roast Chicken & Carrot Ribbon Salad with Chilli Crisp Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 - 5 large carrots, shaved into ribbons; 2 roasted chicken breasts, thinly sliced; ½ red capsicum, thinly sliced; ½ orange capsicum, thinly sliced; ½ red onion, very thinly sliced; 2 green onions, finely sliced; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp hot honey (or 1 tbsp honey + pinch chilli flakes); 1 tbsp chilli crisp (reduce for mild); 2 garlic cloves, finely minced

A fresh and flavourful carrot ribbon salad layered with tender roast chicken, crisp vegetables and a bold sesame chilli dressing. Light enough for lunch, satisfying enough for dinner.

Roast chicken and carrot ribbon salad with a bold chili crisp dressing.

There are some meals that feel effortless, but still thoughtful.

This salad came together after roasting chicken earlier in the week. I didn’t want something heavy. I wanted something fresh, colourful, and full of flavour.

Carrot ribbons make everything feel just a little more beautiful. Thin slices of roast chicken fold gently through. Capsicum and onion add crunch. And then the dressing, sesame, soy, a little warmth from chilli crisp, balanced with honey.

I always brine my chicken before roasting. It’s a simple step, but it makes all the difference. Tender, deeply seasoned, and never dry. If you’ve never tried it before, I’ll be sharing a separate recipe soon that walks you through exactly how I do it.

It’s the kind of meal you make when you want to nourish your family without standing in the kitchen all night.

Light. Simple. Intentional.

And it keeps beautifully for the next day, which always feels like a small gift to yourself.

Prep: 20 min · Serves: 4 · Cuisine: Asian · Category: Dinner

Ingredients

Salad

4 - 5 large carrots, shaved into ribbons
2 roasted chicken breasts, thinly sliced
½ red capsicum, thinly sliced
½ orange capsicum, thinly sliced
½ red onion, very thinly sliced
2 green onions, finely sliced

Dressing

2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp hot honey (or 1 tbsp honey + pinch chilli flakes)
1 tbsp chilli crisp (reduce for mild)
2 garlic cloves, finely minced

Method

Using a vegetable peeler, shave carrots into long ribbons.
Thinly slice the roast chicken so it folds naturally through the salad.
Slice capsicums, red onion and green onion finely.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, hot honey, chilli crisp and minced garlic.
Place all salad ingredients into a large bowl.
Pour dressing over and toss gently until evenly coated.
Serve immediately or chill for 20–30 minutes to allow flavours to deepen.

Serving Suggestion

• Add toasted sesame seeds for extra texture • Serve alongside steamed rice for a fuller dinner • Spoon into lettuce cups for a lighter option • Perfect for meal prep, bold flavours hold beautifully

Storage

Store in an airtight container in the fridge for up to 3 days. Flavour intensifies overnight.