Indonesian-style chicken salad
serves / 4 prep / 20 minutes cook / 5 minutes
Ingredients
2 tsp soy sauce
1 garlic clove, crushed
1⁄2 tsp brown sugar
650g chicken tenderloins, halved lengthways
1 tbsp coconut oil
2 long fresh red chillies, deseeded 2 carrots, peeled, halved, sliced diagonally
1 large Lebanese cucumber, halved lengthways, deseeded, sliced diagonally
5 green shallots, thinly sliced diagonally
1⁄2 small pineapple, peeled, cut into batons
150g bean sprouts, trimmed 1⁄3 cup fresh coriander leaves 1⁄3 cup fresh mint leaves
80g (1⁄2 cup) unsalted peanuts, roasted, toasted
Kecap manis, to serve (optional) Lime wedges, to serve
DRESSING:
90g (1⁄3 cup) peanut butter 60-80ml lime juice 80-100ml coconut milk
2-3 tsp soy sauce
1 tsp sesame oil 1⁄2 tsp brown sugar 1⁄2 tsp fresh ginger, finely grated
1. Combine soy sauce, garlic and brown sugar in a glass or ceramic bowl. Add the chicken and turn to coat. Set aside to marinate.
2. Meanwhile, to make the dressing, place all the ingredients in a small bowl and use a fork to combine. Taste and adjust consistency and seasoning, adding extra lime juice, coconut milk and soy sauce, if desired.
3. Heat the oil in a non-stick frying pan over medium heat. Cook the chicken, turning, for 3-4 minutes or until just cooked through. Transfer to a plate and set aside to rest.
4. Finely chop 1 chilli. Thinly slice the remaining chilli lengthways. Combine the carrot, cucumber, shallot, pineapple, sprouts, coriander, mint, finely chopped chilli and half the peanuts in a large bowl. Add the dressing and toss gently to combine. Transfer the vegetable mixture to a serving plate.
5. Top with the chicken. Sprinkle with the peanuts and thinly sliced chilli. Drizzle with kecap manis, if using, Serve with the lime wedges.