Indonesian Chicken Salad

5 from 5 votes

Indonesian Chicken Salad

This is the salad for people who might not think a main-course salad is really a thing. (And if you've ever ordered Chinese Chicken Salad on a menu, it's the recipe is for you.)

Prep Time20

Cook Time0

Total Time20

Course: Main Course, Salad

Cuisine: Indonesian

Servings: People

Author: Katie Workman

Ingredients

For the Spicy Peanut Dressing

½ cup creamy peanut butter (preferably natural)
¼ cup rice vinegar
1 clove garlic (finely minced)
2 tablespoons low-sodium soy sauce (or tamari, which is gluten-free)
2 tablespoons lime juice
2 teaspoons finely minced fresh ginger
1 teaspoon Sriracha sauce (or other hot sauce)
Kosher salt and freshly ground black pepper (to taste)

For the Salad

4 cups thinly sliced green cabbage (preferably napa cabbage)
4 cups thinly sliced romaine (iceberg is another possibility)
2 carrots (peeled and grated)
1 red yellow or orange bell pepper (or a combo of half of two different colored peppers; cored, seeded, and very thinly slivered)
4 cups shredded cooked chicken
4 scallions (trimmed and sliced; white and green parts)
½ cup crushed roasted peanuts
¼ cup fresh cilantro leaves (optional)
Lime wedges (to serve)

Instructions

In a food processor, combine the peanut butter, rice vinegar, garlic, soy sauce, lime juice, ginger, Sriracha, salt, and pepper. You can also do this all together in a bowl if you prefer.
In a large bowl, combine the lettuce, cabbage, carrots, bell pepper, and chicken. Pour over the dressing and toss to combine. Pile into a shallow serving bowl and top with the scallions, peanuts, and cilantro leaves. Serve with the lime wedges.

Notes

You can use any leftover cooked chicken you have, as long as it’s simply seasoned. Or, you can definitely use a rotisserie chicken, or try Slow Cooker Shredded Chicken in this salad. Another thought...make a vegan version with Crispy Tofu instead of chicken!

Nutrition