Indonesian Style Chicken Salad

Indonesian Style Chicken Salad
What better way to feed the Family on those hot summer days!
The creamy dressing offsets the crunchy salad for a wonderful meal that is ready with minimal effort.


  • 2 teaspoons soy sauce
  • 1 garlic clove, crushed
  • 1/2 teaspoon brown sugar
  • 650g chicken tenderloins, halved lengthways
  • 1 tablespoon 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 (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
  • 2-3 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon fresh ginger, finely grated


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
    Top with the chicken. Sprinkle with the peanuts and thinly sliced chilli. Drizzle with kecap manis, if using, Serve with the lime wedges.

 (Courtesy "")


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