Indonesian-Style Chicken Salad

Name: Indonesian-Style Chicken Salad
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: indonesian
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

By Martha Rose Shulman

Updated Aug. 31, 2022

Indonesian-Style Chicken Salad — Andrew Scrivani for The New York Times

Total Time: 15 minutes
Rating: 5(953)
Comments: Read comments

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.

Featured in: Chicken Dishes, With Less Chicken

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Ingredients

Yield:4 to 6 servings

For the Salad

1whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken
Salt
freshly ground pepper (optional)
1bunch scallions, white part and green, thinly sliced
¼cup slivered fresh mint leaves
¼cup chopped cilantro
1small red bell pepper, cut in thin strips
1serrano pepper, finely chopped seeded if desired
2cups mung bean sprouts or sunflower sprouts
1romaine lettuce heart, leaves separated, washed and dried
¼cup chopped roasted peanuts

For the Dressing

¼cup freshly squeezed lime juice
2teaspoons finely chopped fresh ginger
1garlic clove, minced
1tablespoon Southeast Asian fish sauce
Pinch of cayenne
2tablespoons crunchy or smooth natural peanut butter (more to taste)
⅓cup buttermilk

Ingredient Substitution Guide

Preparation

For the Salad
1. Step 1
  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.
2. Step 2
  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.
3. Step 3
  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.

Tip

Advance preparation: The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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