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.
1.5 Pounds Boneless Skinless Chicken Breasts
1 Large Red Bell Pepper
3 Cups Mung Bean Sprouts
2 Serrano Peppers