Indonesian-Style Chicken Salad

By Martha Rose Shulman

Updated August 31, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(959)
Comments
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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

  • 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

  • ¼ cup slivered fresh mint leaves

  • ¼ 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

  • ¼ cup chopped roasted peanuts

FOR THE DRESSING

  • ¼ 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)

  • ⅓ cup buttermilk

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 34 milligrams cholesterol; 161 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 461 milligrams sodium; 16 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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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Ratings

5 out of 5
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Comments

KB

You can add lemon juice to regular milk to make a substitute for buttermilk.

Meg

I substituted 1/4 cup Greek yogurt for the buttermilk & didn't have sprouts on hand. Still delicious!!

Rachel S

I had no lettuce, jalapeno, or sprouts, so i ditched them and added grated carrot, chopped purple cabbage, and crushed red pepper. DELICIOUS!!!

Amy P

Could be just personal preference, but I thought the dressing needed a little bit more depth of flavor. I tried adding some plain white sugar which helped a little. Probably needed more.

Kathleen

Perfect for using leftover rotisserie chicken and makes an excellent light lunch, or dinner.

Pinwheel

Does this keep well in the fridge for a day or two after?

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