The Dish
This salad topped flatbread is loaded with good-for-you ingredients. We crafted this creative salad to maximize flavor and ease. Toasted whole wheat naan (you can also use whole wheat pita bread) serves as the base for the veggie-filled salad. Baby greens, carrots, red bell peppers, cucumbers, mandarin oranges, and scallions make up the bulk of the toppings, followed by pulled rotisserie chicken (optimum use of leftovers) and a homemade soy peanut dressing.
Hacking This Recipe
On average, naan weighs about 125 g or 4.5 oz and most grocery stores sell naan in packages of 2, perfect for this recipe. This recipe makes great use of leftover rotisserie chicken or roast turkey, perfect for using up those leftover goodies or something to think about when meal planning and prepping. This recipe also makes a little under ½ cup of salad dressing, more than enough for this salad, and a little leftover for another salad later in the week or as a dip for fresh veggie snacks.
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Vegetarian and Vegan Modifications: Feel free to substitute the chicken in this recipe for your favorite vegan meat-alternative shreds or crumbled tofu. The honey in this recipe can also be substituted agave.
Gluten-Free Modifications: Feel free to substitute the whole wheat naan in this recipe for your favorite gluten-free flatbread.