Indonesian Style Chicken Salad

INGREDIENTS:

• 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

DRESSING

• 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

METHOD

• 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 "Taste.com.au")