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.
Provided by Martha Rose Shulman
Categories brunch, salads and dressings
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 18
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
This is the salad for people who might not think a main-course salad is really a thing. (And if you've ever ordered Chinese Chicken Salad on a menu, this is for you.)
Provided by Katie Workman
Categories Main Course Salad
Time 20m
Number Of Ingredients 17
Steps:
- Make the Dressing: In a food processor combine the peanut butter, rice vinegar, garlic, soy sauce, lime juice, ginger, Sriracha and salt and pepper - you can also which this all together in a bow of you prefer.
- Make the Salad: In a large bowl combine the lettuce, cabbage, carrots, bell pepper and chicken. Pour oven the dressing and toss to combine. Pile into a shallow serving bow and top with the scallions, peanuts and cilantro leaves. Serve with the lime wedges.
Nutrition Facts : Calories 391.48 kcal, Carbohydrate 13.81 g, Protein 34.38 g, Fat 23.33 g, SaturatedFat 4.92 g, Cholesterol 70 mg, Sodium 598.11 mg, Fiber 4.88 g, Sugar 5.28 g, ServingSize 1 serving
INDONESIAN CHICKEN SALAD
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
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.
EXOTIC INDONESIAN-STYLE CHICKEN
I found this recipe in an old cookbook published back in the 80's. I've never tried it, but hey...any new chicken recipe to try couldn't hurt
Provided by Chef Boy of Dees
Categories Chicken
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the baste marinade: Combine all ingredients in a saucepan.
- Stir and heat, but only until sauce boils.
- Remove from heat and cool to room temperature.
- Season the chickens lightly with salt and pepper to taste.
- Place them in a baking pan skin side down.
- Cover with about 1/3 of the marinade.
- Bake at 350 degrees for about 40 minutes.
- Add a little water to pan if the marinade starts to burn.
- Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
- Bake an additional 30-45 minutes, or until chickens are tender.
- Add more marinade and water as needed during the cooking.
- If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
- This recipe freezes with no problems.
AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN
This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!
Provided by Natalia 3
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
- To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
- Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.
Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4
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