Indonesian Chicken Salad Recipes

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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

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

INDONESIAN CHICKEN SALAD



Indonesian Chicken Salad image

I really loved this fresh salad...I got the recipe out of my cookbook called, "Potatoes".

Provided by Robin DuPree

Categories     Salads

Time 1h

Number Of Ingredients 17

2 lb waxy potatoes, diced
10 1/2 oz fresh pineapple, diced
2 carrots, grated
1 3/4 c beans spouts
1 bunch of scallions, chopped
1 large zucchini, cut into thin sticks
3 celery stalks, cut into sticks
6 oz unsalted or salted peanuts, i used salted
2 cooked chicken breasts fillets, diced
DRESSING
6 Tbsp peanut butter, crunchy
6 Tbsp olive oil
2 Tbsp light or regular soy sauce, i used regular
1 red chili,
2 tsp sesame oil
4 tsp lime juice
1 tsp salt...i added this since it is bland

Steps:

  • 1. Cut potatoes into small dice.
  • 2. Cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain them and let cool.
  • 3. Transfer the cooked potatoes into a salad bowl.
  • 4. Add the pineapple, carrots, bean sprouts, scallions, zucchini, celery, peanuts, and sliced chicken to the potatoes. Toss salad ingredients together.
  • 5. To make the dressing, put the peanut butter into a small mixing bowl and gradually whisk in the olive oil and soy sauce.
  • 6. Stir the red chili, sesame oil, and lime juice. Mix well.
  • 7. Pour the spicy dressing in the salad and toss lightly to coat all the ingredients. Serve immediately.

INDONESIAN PEANUT CHICKEN SALAD



Indonesian Peanut Chicken Salad image

Our former neighbor, a native of Indonesia, made this peanut chicken salad, which she called "sate". My family liked it so much that after she moved away, I had to learn to make it.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/3 cup soy sauce
3 tablespoons minced garlic
3 tablespoons peanut butter
1/4 cup minced fresh cilantro
1/2 teaspoon hot pepper sauce
4 boneless skinless chicken breast halves (4 ounces each)
4 cups torn mixed salad greens
4 small tomatoes, seeded and chopped
4 green onions, chopped
1 cup shredded cabbage
1 medium cucumber, sliced
1 cup honey-roasted peanuts
1 cup ranch salad dressing
2 to 4 drops hot pepper sauce

Steps:

  • In a large saucepan, combine the soy sauce, garlic, peanut butter, cilantro and hot pepper sauce; cook and stir until heated through and blended. Cool to room temperature. , Pour soy sauce mixture into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°. , Place the salad greens, tomatoes, onions, cabbage, cucumber and peanuts on a serving platter. Slice chicken; arrange over salad. , In a small bowl, combine the salad dressing and hot pepper sauce. Serve with salad.

Nutrition Facts :

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