INDONESIAN-STYLE CHICKEN SALAD

Indonesian-Style Chicken Salad image

Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities. In this recipe, inspiration comes from the Southeast Asian country of Indonesia. Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish. This spicy, refreshing salad makes a great summer meal.

Provided by Martha Rose Shulman

Categories brunch, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 18

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Ingredients

1 whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken
Salt
freshly ground pepper (optional)
1 bunch scallions, white part and green, thinly sliced
1/4 cup slivered fresh mint leaves
1/4 cup chopped cilantro
1 small red bell pepper, cut in thin strips
1 serrano pepper, finely chopped seeded if desired
2 cups mung bean sprouts or sunflower sprouts
1 romaine lettuce heart, leaves separated, washed and dried
1/4 cup chopped roasted peanuts
1/4 cup freshly squeezed lime juice
2 teaspoons finely chopped fresh ginger
1 garlic clove, minced
1 tablespoon Southeast Asian fish sauce
Pinch of cayenne
2 tablespoons crunchy or smooth natural peanut butter (more to taste)
1/3 cup buttermilk

Steps:

Place the chicken in a large bowl, and season with salt and pepper. Add the white part of the scallions, the mint, cilantro, red pepper, minced chile pepper and sprouts. Toss together.
Combine the lime juice, ginger, garlic, fish sauce and cayenne. Stir together. Add the peanut butter, and combine well. Whisk in the buttermilk. Taste and adjust seasonings.
Line a platter with the lettuce leaves. Toss the chicken mixture with the dressing, and arrange over the lettuce. Sprinkle the peanuts and the scallion greens over the top, and serve.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 5 grams, TransFat 0 grams

*** Explore more Indonesian-Style Chicken Salad Recipes »

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Umer Draz

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I'm not sure about the combination of pineapple and chicken, but I'm willing to give it a try.

Md nayum islam

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This salad sounds like a great way to use up leftover chicken. I'll definitely be trying it soon.

Ms Moly

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I can't wait to try this salad! It looks so delicious and easy to make.

Marielena Collins

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This salad is a great option for a healthy and refreshing meal. It's also very versatile and can be easily adapted to different dietary restrictions.

Gaming Of Aryan

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I love the combination of flavors in this salad. The sweetness of the pineapple and the crunch of the peanuts and shallots really complement the savory chicken.

Buddhika Nilmini

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This salad is a great way to use up leftover chicken. I also like to add some chopped hard-boiled eggs and avocado for extra protein and flavor.

Honda Accord

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This was my first time trying Indonesian food and I was very impressed. The salad was light and flavorful, and the chicken was cooked perfectly. I will definitely be trying more Indonesian recipes in the future.

Okolie Franklin

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This salad is so easy to make and it's always a crowd-pleaser. I love that I can customize it to my liking by adding or removing different ingredients.

Andrew Kagezi

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I made this salad for a potluck and it was a hit! Everyone loved the unique flavors and textures. I will definitely be making it again.

Fidelis Kozi

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This Indonesian-style chicken salad is a delicious and refreshing dish that's perfect for a summer lunch or dinner. The chicken is cooked to perfection and the salad is packed with fresh vegetables and herbs. I especially love the addition of the pea

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