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Indonesian-Style Chicken Salad

Martha Rose Shulman
  • 15 minutes
  • Serves 4 to 6

INGREDIENTS

1

Chicken breast, whole

1/4 cup

Cilantro

1

Garlic clove

2 tsp

Ginger, fresh

1/4 cup

Mint, fresh leaves

2 cups

Mung bean sprouts or sunflower sprouts

1/4 cup

Peanuts, roasted

1

Red bell pepper, small

1

Romaine lettuce heart, leaves

1

bunch Scallions

1

Serrano pepper

1/4 cup

Lime juice, freshly squeezed

2 tbsp

Peanut butter, crunchy or smooth natural

1 tbsp

Southeast asian fish sauce

1 pinch

Cayenne

1

Pepper, freshly ground

1

Salt

1/3 cup

Buttermilk