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Indonesian Peanut Chicken Salad


INDONESIAN-STYLE CHICKEN SALAD

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.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Time 15m

Yield 4 to 6 servings

Steps:



Indonesian-Style Chicken Salad image

Number Of Ingredients: 18

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


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