Indonesian Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Indonesian chicken salad is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. The beauty of this dish is how the creamy peanut dressing with coconut milk and tangy lime juice brings everything together in pure harmony. I love that peanuts are packed with protein and healthy fats to keep you satisfied, plus the recipe is genuinely budget friendly using simple ingredients you probably already have at home. The crispy noodles add such a satisfying crunch that makes each bite exciting, and honestly, once you've made it once, you'll find yourself reaching for it again and again.
Ella x
Ingredients
- 500chicken breast
- 100 gpeanuts
- 60 mlsoy sauce
- 120 mlcoconut milk
- 30 mllime juice
- 15 mlfish sauce
- 10 gchili flakes
- 200 gred onion
- 150 gcucumber
- 100 gbeansprouts
- 120 gcrispy noodles
- 50 gfresh cilantro
Detail level
Instructions
- 1
In a blender or food processor, combine peanuts, soy sauce, coconut milk, lime juice, and fish sauce. Blend until smooth.
Tip: Optional: Add a pinch of salt to bring out the flavors.
- 2
In a large bowl, combine chicken breast, red onion, cucumber, beansprouts, and crispy noodles.
Tip: Optional: Add a sprinkle of chili flakes for extra heat.
- 3
Pour the peanut sauce over the chicken mixture and toss to coat.
Tip: Optional: Add some chopped cilantro for garnish.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
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