Indonesian Peanut Chicken Salad Recipe

Name: Indonesian Peanut Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 170u00b0.
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.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup soy sauce, 3 tablespoons minced garlic, 3 tablespoons peanut butter, 1/4 cup minced fresh cilantro, and more.

Yes, Indonesian Peanut Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Indonesian Peanut Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions