Indonesian-Style Chicken Salad

By Martha Rose Shulman

Updated Sept. 1, 2022

Indonesian-Style Chicken Salad
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(914)
Comments
Read comments

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.

Featured in: Chicken Dishes, With Less Chicken

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Ingredients

Yield:4 to 6 servings

    For the Salad

    • 1whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken
    • Salt
    • freshly ground pepper (optional)
    • 1bunch scallions, white part and green, thinly sliced
    • ¼cup slivered fresh mint leaves
    • ¼cup chopped cilantro
    • 1small red bell pepper, cut in thin strips
    • 1serrano pepper, finely chopped seeded if desired
    • 2cups mung bean sprouts or sunflower sprouts
    • 1romaine lettuce heart, leaves separated, washed and dried
    • ¼cup chopped roasted peanuts

    For the Dressing

    • ¼cup freshly squeezed lime juice
    • 2teaspoons finely chopped fresh ginger
    • 1garlic clove, minced
    • 1tablespoon Southeast Asian fish sauce
    • Pinch of cayenne
    • 2tablespoons crunchy or smooth natural peanut butter (more to taste)
    • ⅓cup buttermilk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

161 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 16 grams protein; 461 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Salad

    1. Step 1

      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.

    2. Step 2

      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.

    3. Step 3

      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.

Tip
  • Advance preparation: The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

5 out of 5
914 user ratings
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Comments

Meg

I substituted 1/4 cup Greek yogurt for the buttermilk & didn't have sprouts on hand. Still delicious!!

KB

You can add lemon juice to regular milk to make a substitute for buttermilk.

Rachel S

I had no lettuce, jalapeno, or sprouts, so i ditched them and added grated carrot, chopped purple cabbage, and crushed red pepper. DELICIOUS!!!

Karen S

This seems like the strangest dressing ingredients, but I trusted the comments and it is delicious! Crisp, fresh and low carb. We had it for supper last night and I'm making it again today. I used 0% regular yogurt and a shot of sriracha. Mmmmm

Liz O

This was delicious and I will definitely make again. I used chicken thighs and poached in a soy/water/shallot bath. Swapped in shredded cabbage rather than bed of lettuce for a nice crisp slaw. Used the milk and lemon sub for buttermilk.

@HoneyGirl

I use Trader Joe’s Sous Vide chicken or a rotisserie to speed things up. I use one Serrano de-seeded, another not. I’ve subbed Greek yogurt and sour cream for the buttermilk - both work. Love the idea of adding mango or green papaya / will try that next!

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