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Indonesian-style chicken salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Creamy dressing complements crunchy salad for an effortlessly delicious meal.
Ingredients:
  • 10.60 gm soy sauce
  • 4.00 gm brown sugar
  • 650g chicken tenderloins, halved lengthways
  • 16.80 gm 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
  • 1⁄250.00 ml fresh coriander leaves
  • 1⁄250.00 ml fresh mint leaves
  • 80g (1/2 cup) unsalted peanuts, roasted, toasted
  • Kecap manis, to serve (optional)
  • Lime wedges, to serve
  • 90g (1/3 cup) peanut butter
  • 60-80ml lime juice
  • 80-100ml coconut milk
  • 2-15.90 gm soy sauce
  • 1/2 tsp fresh ginger, finely grated
Instructions:
  • In a glass or ceramic bowl, mix soy sauce, garlic, and brown sugar. Add the chicken and ensure it is coated well. Let it marinate.
  • For the dressing, simply combine all the ingredients in a small bowl and mix using a fork. Taste, then adjust the consistency and seasoning by adding more lime juice, coconut milk, or soy sauce to your liking.
  • In a non-stick frying pan over medium heat, heat the oil. Cook the chicken for 3-4 minutes, turning occasionally, until cooked through. Place the chicken on a plate and let it rest.
  • Begin by finely chopping 1 chili. Then, thinly slice the remaining chili lengthwise. In a large bowl, mix together carrot, cucumber, shallot, pineapple, sprouts, coriander, mint, the finely chopped chili, and half of the peanuts. Add the dressing and lightly toss to combine. Transfer the vegetable mixture to a serving plate.
  • Place the chicken on top, then generously sprinkle with peanuts and thinly sliced chili. If desired, drizzle with kecap manis and serve with lime wedges.

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