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Delicious Indonesian Chicken Salad with Creamy Peanut Dressing

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A vibrant Indonesian Chicken Salad with creamy peanut dressing that’s perfect for gatherings and wholesome meal prep.

Ingredients

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  • 1/2 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1 clove garlic (finely minced)
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons fresh ginger (finely minced)
  • 1 teaspoon Sriracha sauce
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 4 cups green cabbage (thinly sliced)
  • 4 cups romaine lettuce (thinly sliced)
  • 2 carrots (peeled and grated)
  • 1 bell pepper (red, yellow, or orange; cored, seeded, and very thinly slivered)
  • 4 cups shredded cooked chicken
  • 4 scallions (trimmed and sliced; white and green parts)
  • 1/2 cup crushed roasted peanuts
  • 1/4 cup fresh cilantro leaves (optional)
  • Lime wedges (to serve)

Instructions

  1. Whip up the creamy peanut dressing by combining the creamy peanut butter, rice vinegar, minced garlic, low-sodium soy sauce, lime juice, fresh ginger, Sriracha, kosher salt, and freshly ground black pepper in a large bowl. Whisk until smooth.
  2. Prepare the vegetables by adding the thinly sliced green cabbage and romaine lettuce into a large mixing bowl. Follow with the grated carrots and slivered bell pepper and toss gently.
  3. Combine the shredded cooked chicken into the vegetable mixture, folding gently to mix.
  4. Dress the salad by drizzling the creamy peanut dressing over the mixture and toss lightly to coat everything.
  5. Wrestle in the garnishes by sprinkling sliced scallions and crushed roasted peanuts on top; add cilantro if desired.
  6. Serve the salad in generous portions along with lime wedges on the side.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate to maintain freshness.

Nutrition

Find it online: https://lunarecipez.com/indonesian-chicken-salad-creamy-peanut-dressing/

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