Indonesian Chicken Salad
This Indonesian inspired chicken salad is light and refreshing, and would be a great salad to have in the dredges of a hot summer night. The buttermilk dressing that is infused with fish sauce and balanced out with a large tart punch from the lime juice livens up the shredded chicken. The crunch from the bean sprouts and red pepper make for a satisfying medley of textures, leaving this salad anything but boring.
2 Boneless Skinless Chicken Breasts
1.5 Pounds Boneless Skinless Chicken Breasts
1 Small Red Bell Pepper
1 Large Red Bell Pepper
2 Cups Mung Bean Sprouts
3 Cups Mung Bean Sprouts
1 Serrano Pepper
2 Serrano Peppers
- For the poached chicken, I used the pressure cooker method.
- Salt and pepper chicken breasts. Place in a pressure cooker along with a 1/3 cup of water. Seal and pressurize to high for 15 minutes starting the timer once the pressure cooker has reached full pressure. Once finished, depressurize and shred using two forks.
- I chopped the romaine lettuce instead of leaving the lettuce leaves whole on a platter.
- As written, this makes four dinner sized portions.