INDONESIAN CHICKEN SALAD

Indonesian Chicken Salad image

Provided by Robin DuPree

Categories Salads

Time 1h

Number Of Ingredients 17

2 lb waxy potatoes, diced
10 1/2 oz fresh pineapple, diced
2 carrots, grated
1 3/4 c beans spouts
1 bunch of scallions, chopped
1 large zucchini, cut into thin sticks
3 celery stalks, cut into sticks
6 oz unsalted or salted peanuts, i used salted
2 cooked chicken breasts fillets, diced
DRESSING
6 Tbsp peanut butter, crunchy
6 Tbsp olive oil
2 Tbsp light or regular soy sauce, i used regular
1 red chili,
2 tsp sesame oil
4 tsp lime juice
1 tsp salt...i added this since it is bland

Steps:

1. Cut potatoes into small dice.
2. Cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain them and let cool.
3. Transfer the cooked potatoes into a salad bowl.
4. Add the pineapple, carrots, bean sprouts, scallions, zucchini, celery, peanuts, and sliced chicken to the potatoes. Toss salad ingredients together.
5. To make the dressing, put the peanut butter into a small mixing bowl and gradually whisk in the olive oil and soy sauce.
6. Stir the red chili, sesame oil, and lime juice. Mix well.
7. Pour the spicy dressing in the salad and toss lightly to coat all the ingredients. Serve immediately.