Indonesian-Style Chicken Salad

Andrew Scrivani
  • Yield: 4 servings


-- Poached, shredded chicken breasts
-- Salt and ground black pepper (optional)
-- 1 bunch scallions, thinly sliced green parts kept separate
-- 1/4 cup slivered fresh mint
-- 1/4 cup chopped cilantro
-- 1 small red bell pepper, cut into thin strips
-- 1 serrano chile pepper, seeded if desired and finely chopped
-- 1 small cucumber (preferably Persian), halved lengthwise, then sliced into thin half-moons
-- 2 cups mung bean sprouts or sunflower sprouts
-- 1/4 cup fresh lime juice
-- 2 teaspoons finely chopped fresh ginger
-- 1 garlic clove, minced
-- 1 tablespoon Thai or Vietnamese fish sauce
-- Pinch of cayenne
-- 3 tablespoons crunchy or smooth natural peanut butter
-- 1/3 cup buttermilk
-- 1 romaine lettuce heart, leaves separated, washed and dried
-- 1/2 cup chopped dry-roasted peanuts


1. To make the salad: Place the chicken in a large bowl and season with salt and black pepper, if desired. Add the light part of the scallions, the mint, cilantro, bell pepper, chile pepper, cucumber, and sprouts. Toss together.

2. To make the dressing: Combine the lime juice, ginger, garlic, fish sauce, and cayenne. Stir together. Warm the peanut butter for 5 to 10 seconds in the microwave to soften it, and stir into the dressing. Whisk in the buttermilk. Taste and adjust the seasonings as desired.

3. Line a platter with the lettuce leaves. Toss the chicken mixture with the dressing and arrange over the lettuce. Sprinkle the peanuts and dark scallion greens over the top, and serve.

Reprinted from: The Very Best of Recipes for Health © 2010 by Martha Rose Shulman. Permission granted by Rodale, Inc. Available wherever books are sold.

Nutritional Info *per serving

  • Calories 414
  • Fat 17
  • Saturated Fat 3
  • Cholesterol 86
  • Sodium 559
  • Carbohydrate 21
  • Fiber 6
  • Protein 46