indonesian chicken salad

★★★★☆ 1 Review
robdupree avatar
By Robin DuPree
from Coldspring, TX

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

★★★★☆ 1 Review
prep time 1 Hr

Ingredients For indonesian chicken salad

  • 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

How To Make indonesian chicken salad

  • 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.
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