Indonesian Chicken Salad

5 from 1 vote

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, this is for you.)

Prep Time20 mins

Cook Time0 mins

Total Time20 mins

Course: Main Course, Salad

Cuisine: Indonesian

Keyword: asian chicken salad, indonesian salad

Servings: People

Calories: 391.48kcal

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 soy sauce low-sodium or tamari (which is gluten-free)
2 tablespoons lime juice
2 teaspoons finely minced fresh ginger
1 teaspoon Sriracha or other hot sauce
Kosher salt and freshly ground pepper to taste

For the Salad

4 cups thinly sliced green cabbage preferably Napa
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

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

Nutrition