Indonesian-style chicken salad

Recipes / Salads

The creamy dressing offsets the crunchy salad for a wonderful meal that is ready with minimal effort.

Recipe «Indonesian-style chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp soy sauce, 1 garlic clove, crushed, 1/2 tsp brown sugar, 650g chicken tenderloins, halved lengthways, 1 tbsp coconut oil , 2 long fresh red chillies, deseeded, 2 carrots, peeled, halved, sliced diagonally, 1 large Lebanese cucumber, halved lengthways, deseeded, sliced diagonally , 5 green shallots, thinly sliced diagonally, 1/2 small pineapple, peeled, cut into batons, 150g bean sprouts, trimmed, 1⁄3 cup fresh coriander leaves, 1⁄3 cup fresh mint leaves, 80g unsalted peanuts, roasted, toasted, Kecap manis, to serve, Lime wedges, to serve.

Ingredients:

  • 2 tsp soy sauce 
  • 1 garlic clove, crushed 
  • 1/2 tsp brown sugar 
  • 650g chicken tenderloins, halved lengthways 
  • 1 tbsp coconut oil 
  • 2 long fresh red chillies, deseeded 
  • 2 carrots, peeled, halved, sliced diagonally 
  • 1 large Lebanese cucumber, halved lengthways, deseeded, sliced diagonally 
  • 5 green shallots, thinly sliced diagonally 
  • 1/2 small pineapple, peeled, cut into batons 
  • 150g bean sprouts, trimmed 
  • 1⁄3 cup fresh coriander leaves 
  • 1⁄3 cup fresh mint leaves 
  • 80g unsalted peanuts, roasted, toasted 
  • Kecap manis, to serve 
  • Lime wedges, to serve 
  • 90g peanut butter 
  • 60-80ml lime juice 
  • 80-100ml coconut milk 
  • 2-3 tsp soy sauce 

Instructions

  1. Combine soy sauce, garlic and brown sugar in a glass or ceramic bowl. Add the chicken and turn to coat. Set aside to marinate.
  2. Meanwhile, to make the dressing, place all the ingredients in a small bowl and use a fork to combine. Taste and adjust consistency and seasoning, adding extra lime juice, coconut milk and soy sauce, if desired.
  3. Heat the oil in a non-stick frying pan over medium heat. Cook the chicken, turning, for 3-4 minutes or until just cooked through. Transfer to a plate and set aside to rest.
  4. Finely chop 1 chilli. Thinly slice the remaining chilli lengthways. Combine the carrot, cucumber, shallot, pineapple, sprouts, coriander, mint, finely chopped chilli and half the peanuts in a large bowl. Add the dressing and toss gently to combine. Transfer the vegetable mixture to a serving plate.
  5. Top with the chicken. Sprinkle with the peanuts and thinly sliced chilli. Drizzle with kecap manis, if using, Serve with the lime wedges.