Indonesian Chicken Salad
Serves
4
Prep Time
15 minutes
Cook Time
0 minutes
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
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
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
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
Nutrition
(Per Serving)
Calories
309
Fats
13 g
Protein
37 g
Carbs
13 g
Instructions
- 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.