Indonesian Peanut Chicken Salad Recipe

Indonesian Peanut Chicken Salad Recipe
Indonesian Peanut Chicken Salad Recipe photo by Taste of Home
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Indonesian Peanut Chicken Salad Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 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

Directions

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 heat for 3 minutes on each side. Grill 6-8 minutes longer or until a 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.
Originally published as Peanut Chicken Salad in Country August/September 2002, p49

  • 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
  1. 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.
  2. Pour soy sauce mixture into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
  3. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°.
  4. Place the salad greens, tomatoes, onions, cabbage, cucumber and peanuts on a serving platter. Slice chicken; arrange over salad.
  5. In a small bowl, combine the salad dressing and hot pepper sauce. Serve with salad. Yield: 6 servings.
Originally published as Peanut Chicken Salad in Country August/September 2002, p49

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