[NYT] Indonesian-Style Chicken Salad

Indonesian-Style Chicken Salad

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

Published: June 30, 2009

This spicy, refreshing chicken salad makes a great summer meal. I love the flavor of the peanut butter in the dressing.

For the salad:

1 whole chicken breast or 2 boneless skinless breasts, poached and shredded (about 4 cups shredded chicken)

Salt and freshly ground pepper (optional)

1 bunch scallions, white part and green, thinly sliced

1/4 cup slivered fresh mint leaves

1/4 cup chopped cilantro

1 small red bell pepper, cut in thin strips

1 serrano pepper, finely chopped (seeded if desired)

2 cups mung bean sprouts or sunflower sprouts

1 romaine lettuce heart, leaves separated, washed and dried

1/4 cup chopped roasted peanuts

For the dressing:

1/4 cup freshly squeezed lime juice

2 teaspoons finely chopped fresh ginger

1 garlic clove, minced

1 tablespoon Southeast Asian fish sauce

Pinch of cayenne

2 tablespoons crunchy or smooth natural peanut butter (more to taste)

1/3 cup buttermilk

1. Place the chicken in a large bowl, and season with salt and pepper. Add the white part of the scallions, the mint, cilantro, red pepper, minced chile pepper and sprouts. Toss together.

2. Combine the lime juice, ginger, garlic, fish sauce and cayenne. Stir together. Add the peanut butter, and combine well. Whisk in the buttermilk. Taste and adjust seasonings.

3. Line a platter with the lettuce leaves. Toss the chicken mixture with the dressing, and arrange over the lettuce. Sprinkle the peanuts and the scallion greens over the top, and serve.

Yield: Serves four to six.

Advance preparation: The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead.