Crispy Chicken Skin Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad pairs crisp roasted chicken skin with crunchy vegetables and a tangy sauce.
This salad pairs crisp roasted chicken skin with crunchy vegetables and a tangy sauce. Its varied textures make it a great choice for a light dinner or a simple snack with drinks.
Salads & light · 25 minutes to cook
Nutrition (per 320g serving): 450.1 kcal · protein 16.4g · carbohydrate 13.6g · fat 35.8g · sodium 715mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the chicken skin over medium-low heat from the beginning so the fat renders slowly and the skin becomes crisp.
Tips: Add the sauce just before serving to keep the vegetables crunchy.
Tips: If you mix the vegetables with very hot chicken skin, they may wilt, so let it cool for about 2 minutes before placing it on top.
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Ingredients (1 serving)
- Chicken skin — 100 g
- Romaine lettuce — 60 g
- Cucumber — 0.5 pc
- Cherry tomatoes — 5 pc
- Onion — 0.1 pc
- Garlic — 1 pc
- Vinegar — 2 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp