Indonesian Crispy Chicken Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Indonesian crispy chicken salad is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. The combination of tender chicken, fresh vegetables, and that irresistible crispy fried shallot topping creates a salad that actually feels like a satisfying meal rather than just a side dish. I love using coconut milk in the dressing because it's not only delicious but also contains healthy fats that help your body absorb fat soluble vitamins. The best part? Most of these ingredients are pantry staples, so it won't break the bank, and everything comes together quickly without any complicated techniques. Trust me, once you try this at home, you'll be making it constantly.
Ella x
Ingredients
- 500chicken breast
- 200 mlpeanut oil
- 20 gindonesian chili flakes
- 20 gginger
- 100 mllime juice
- 150 mlcoconut milk
- 200 gcucumber
- 150 gcarrots
- 150 gred bell pepper
- 100 gcrispy fried shallots
- 20 gfresh cilantro
- 10 mlfish sauce
- 10 glime zest
- 5 gsalt
- 2 gblack pepper
Detail level
Instructions
- 1
Preheat the oven to 200°C. Line a baking sheet with parchment paper.
- 2
In a blender or food processor, combine chili flakes, ginger, fish sauce, lime zest, and 2 tablespoons of water. Blend until smooth.
- 3
In a large bowl, whisk together peanut oil, lime juice, and the blended chili-ginger mixture. Add the chicken breast and marinate for at least 15 minutes.
Tip: Make sure the chicken is coated evenly.
- 4
Remove the chicken from the marinade, letting any excess liquid drip off. Season with salt and black pepper.
- 5
Toss the chicken with the coconut milk until coated. Spread the chicken on the prepared baking sheet and bake for 20-25 minutes or until cooked through.
- 6
While the chicken is baking, peel and chop the cucumber, carrots, and red bell pepper into bite-sized pieces.
- 7
To assemble the salad, place the crispy fried shallots at the bottom of a large bowl. Add the chopped vegetables on top of the shallots.
- 8
Slice the baked chicken into thin strips and place on top of the vegetables.
- 9
Sprinkle the chopped cilantro over the salad and serve immediately.
Tip: Garnish with additional cilantro if desired.
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