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Indonesian Peanut Chicken Salad

 Indonesian Peanut Chicken Salad
Our former neighbor, a native of Indonesia, made this peanut chicken salad, which she called "sate". My family liked it so much that after she moved away, I had to learn to make it.
6 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 1/3 cup soy sauce
  • 3 tablespoons minced garlic
  • 3 tablespoons peanut butter
  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon hot pepper sauce
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 cups torn mixed salad greens
  • 4 small tomatoes, seeded and chopped
  • 4 green onions, chopped
  • 1 cup shredded cabbage
  • 1 medium cucumber, sliced
  • 1 cup honey-roasted peanuts
  • 1 cup ranch salad dressing
  • 2 to 4 drops hot pepper sauce


  • In a large saucepan, combine the soy sauce, garlic, peanut butter,
  • cilantro and hot pepper sauce; cook and stir until heated through
  • and blended. Cool to room temperature.
  • Pour soy sauce mixture into a large resealable plastic bag; add
  • chicken. Seal bag and turn to coat; refrigerate for 1 hour.
  • Drain and discard marinade. Grill chicken, uncovered, over medium

2 of 2

Indonesian Peanut Chicken Salad (continued)

Directions (continued)

  • heat for 3 minutes on each side. Grill 6-8 minutes longer or until a
  • meat thermometer reads 170°.
  • Place the salad greens, tomatoes, onions, cabbage, cucumber and
  • peanuts on a serving platter. Slice chicken; arrange over salad.
  • In a small bowl, combine the salad dressing and hot pepper sauce.
  • Serve with salad. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.