Food Fridays: Indonesian Chicken Salad ⁠

Looking for a salad that can hold its own as a main course? Check out this Indonesian Chicken Salad recipe. ⁠

Similar to the popular and more well-known Chinese chicken salad, this salad has a little of everything – salty, sweet, spicy, crunchy, and refreshing. It’s anything but another boring salad! ⁠

This recipe is packed with all the veggies, including napa cabbage, carrots, romaine lettuce and peppers. Not to mention scallions and cilantro which give a delicious herby punch. The shredded chicken boosts its protein content – so it can be served all on its own!⁠

This chicken salad is also great for a potluck event or barbeque. Try it out today! ⁠


For the spicy peanut dressing:

  • ½ cup creamy peanut butter preferably natural
  • ¼ cup rice vinegar
  • 1 clove garlic finely minced
  • 2 tablespoons soy sauce low-sodium or tamari (which is gluten-free)
  • 2 tablespoons lime juice
  • 2 teaspoons finely minced fresh ginger
  • 1 teaspoon Sriracha or other hot sauce
  • Kosher salt and freshly ground pepper to taste

For the salad:

  • 4 cups thinly sliced green cabbage preferably Napa
  • 4 cups thinly sliced romaine (iceberg is another possibility)
  • 2 carrots peeled and grated
  • 1 red yellow or orange bell pepper or a combo of half of two different coloured peppers, cored, seeded and very thinly slivered
  • 4 cups shredded cooked chicken
  • 4 scallions trimmed and sliced (white and green parts)
  • ½ cup crushed roasted peanuts
  • ¼ cup fresh cilantro leaves, optional
  • Lime wedges to serve


  1. Make the Dressing: In a food processor combine the peanut butter, rice vinegar, garlic, soy sauce, lime juice, ginger, Sriracha and salt and pepper – you can also mix this all together in a bowl if you prefer.
  2. Make the Salad: In a large bowl combine the lettuce, cabbage, carrots, bell pepper and chicken. Pour over the dressing and toss to combine. Pile into a shallow serving bow and top with the scallions, peanuts and cilantro leaves. Serve with lime wedges.


You can use any leftover cooked chicken you have, as long as it’s simply seasoned.  Or, you can definitely use a rotisserie chicken, or try slow cooker shredded chicken in this salad. Another thought – make a vegan version with crispy tofu instead of chicken!

Recipe by The Mom 100.