Indonesian Chicken Salad

1
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

How to Make Indonesian Chicken Salad

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.

Printable Recipe Card




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