Indonesian Chicken Salad

Robin DuPree

By
@robdupree

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

Rating:
★★★★☆ 1 vote
Comments:
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

Step-By-Step

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