Indonesian Style Chicken Salad

Team Bali Mystique

Posted on January 18 2018

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.

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