Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities. In this recipe, inspiration comes from the Southeast Asian country of Indonesia. Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish. This spicy, refreshing salad makes a great summer meal.
Ingredients
For the salad
- 1 whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken
- Salt
- freshly ground pepper (optional)
- 1 bunch scallions, white part and green, thinly sliced
- ¼ cup slivered fresh mint leaves
- ¼ 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
- ¼ cup chopped roasted peanuts
For the dressing
- ¼ 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)
- ⅓ cup buttermilk
- Nutritional Information
Nutritional analysis per serving (4 servings)
551 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 55 grams protein; 145 milligrams cholesterol; 555 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
For the salad
- 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.
- 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.
- 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.
- Advance preparation: The poached chicken breasts will keep for three days in the refrigerator. The dressing can be made several hours ahead. Martha Rose Shulman can be reached at martha-rose-shulman.com.
15 minutes
Dining and Cooking