Indonesian Chicken Salad
Serves
4
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
For the salad:
4 servings Simple Shredded Chicken (see original recipe)
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 (70 g) mung bean sprouts
4 tbsp roasted peanuts, chopped
4 servings Simple Shredded Chicken (see original recipe)
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 (70 g) 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 natural peanut butter
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 natural peanut butter
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 salad ingredients, except chopped peanuts, into large bowl and toss together.
- Add all dressing ingredients to small bowl and whisk to form dressing.
- Pour dressing over chicken salad and stir well to combine. Divide between bowls and scatter chopped peanuts over to serve.