Indonesian Chicken Salad
Don’t tell anyone but personally I find chicken pretty boring - but not in this recipe! This is tangy, zesty and crunchy and it elevates chicken to a whole new level. You could totally add some boiled eggs to this dish to give it more of a Gado Gado feel and if you are concerned about the calories in peanut butter you can sub in Marmadukes peanut butter powder (Code CINCH10 for 10% off www.marmadukes.com.au)
Serves 4
Prep: 15 mins
Cook: 0 mins
Kcal: 309
Fats: 13g
Carbs: 13g
Protein: 37g
Fibre: 5g
Ingredients:
For the salad:
4 servings simple shredded chicken
1 bunch green onions (spring onions), sliced
4 tbsp. fresh mint, chopped
4 tbsp. cilantro (coriander), chopped
1 red bell pepper, cut into strips
2 cups (70g) mung bean sprouts
4 tbsp. roasted peanuts, chopped
For the dressing:
4 tbsp. lime juice
2 tsp. root ginger, grated
1 clove garlic, minced
1 tbsp. fish sauce
2 tbsp. crunchy peanut butter, natural
4 tbsp. Greek yogurt
2 small red chilis, deseeded, chopped
Method:
Place all the salad ingredients, except the chopped peanuts, into a large bowl and toss together.
Add all salad dressing ingredients to a small bowl and whisk to form a dressing.
Pour the dressing over the chicken salad and stir well to combine. When ready to serve, divide between bowls and scatter over the chopped peanuts.