Indonesian Chicken Salad

This Indonesian inspired chicken salad is light and refreshing, and would be a great salad to have in the dredges of a hot summer night. The buttermilk dressing that is infused with fish sauce and balanced out with a large tart punch from the lime juice livens up the shredded chicken. The crunch from the bean sprouts and red pepper make for a satisfying medley of textures, leaving this salad anything but boring.

Ingredient Changes

  • 2 Boneless Skinless Chicken Breasts

    1.5 Pounds Boneless Skinless Chicken Breasts

  • 1 Small Red Bell Pepper

    1 Large Red Bell Pepper

  • 2 Cups Mung Bean Sprouts

    3 Cups Mung Bean Sprouts

  • 1 Serrano Pepper

    2 Serrano Peppers

Notes

  • For the poached chicken, I used the pressure cooker method.
    • Salt and pepper chicken breasts. Place in a pressure cooker along with a 1/3 cup of water. Seal and pressurize to high for 15 minutes starting the timer once the pressure cooker has reached full pressure. Once finished, depressurize and shred using two forks.
  • I chopped the romaine lettuce instead of leaving the lettuce leaves whole on a platter.
  • As written, this makes four dinner sized portions.

 


Recipes This Note Is Based On

Indonesian-Style Chicken Salad