Indonesian Chicken Salad

Robin DuPree

By
@robdupree

I really loved this fresh salad...I got the recipe out of my cookbook called, "Potatoes".


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Prep:

1 Hr

Ingredients

2 lb
waxy potatoes, diced
10 1/2 oz
fresh pineapple, diced
2
carrots, grated
1 3/4 c
beans spouts
1
bunch of scallions, chopped
1
large zucchini, cut into thin sticks
3
celery stalks, cut into sticks
6 oz
unsalted or salted peanuts, i used salted
2
cooked chicken breasts fillets, diced

DRESSING

6 Tbsp
peanut butter, crunchy
6 Tbsp
olive oil
2 Tbsp
light or regular soy sauce, i used regular
1
red chili,
2 tsp
sesame oil
4 tsp
lime juice
1 tsp
salt...i added this since it is bland

Directions Step-By-Step

1
Cut potatoes into small dice.
2
Cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain them and let cool.
3
Transfer the cooked potatoes into a salad bowl.
4
Add the pineapple, carrots, bean sprouts, scallions, zucchini, celery, peanuts, and sliced chicken to the potatoes. Toss salad ingredients together.
5
To make the dressing, put the peanut butter into a small mixing bowl and gradually whisk in the olive oil and soy sauce.
6
Stir the red chili, sesame oil, and lime juice. Mix well.
7
Pour the spicy dressing in the salad and toss lightly to coat all the ingredients. Serve immediately.