Best 7 Indonesian Peanut Chicken Salad Recipes

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Indonesian Peanut Chicken Salad: A Culinary Journey Through Flavors

Indonesian Peanut Chicken Salad, often known as "Gado-gado", is a vibrant and flavorful salad that beautifully blends Indonesian culinary traditions with Western influences. This delectable dish is a symphony of textures and tastes, featuring succulent chicken, crisp vegetables, and a delectable peanut sauce that ties everything together.

Peanut sauce is the heart of this salad, a rich and creamy concoction crafted from a harmonious blend of roasted peanuts, aromatic spices, and tangy tamarind. Its velvety texture lovingly embraces the tender chicken and an array of vegetables, such as crisp cucumber, crunchy carrots, and vibrant green beans. The addition of hard-boiled eggs and fried tofu provides a delightful contrast in texture, while a sprinkling of crispy shallots and aromatic herbs adds an extra layer of flavor and visual appeal.

In this article, we'll embark on a culinary journey through three distinct variations of Indonesian Peanut Chicken Salad that showcase the versatility of this dish. From the classic Gado-gado, brimming with fresh vegetables, to the savory and spicy Sate Lilit, featuring minced chicken grilled on lemongrass skewers, and the unique Pecel Madiun, known for its slightly sweet and nutty peanut sauce, we'll guide you through each recipe step by step.

So, prepare your taste buds for an explosion of flavors as we delve into the world of Indonesian Peanut Chicken Salad. Let's begin our culinary adventure!

Check out the recipes below so you can choose the best recipe for yourself!

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)



Gado Gado (Indonesian Salad with Peanut Sauce) image

Recipe video above. Fun to say, delicious to eat, the Gado Gado peanut sauce will make any vegetables into a big, healthy, tasty meal! Use any veg you want - the ones I've used are in the spirit of traditional Indonesian Gado Gado. Using Thai Red Curry Paste is an effective shortcut - it uses a lot of the ingredients used in Gado Gado sauce. Saves time, effort and money!All the veg can be warm or at room temp, so cook them first. Tempeh/tofu is best hot and crispy fresh out of the skillet.

Provided by Nagi

Categories     Main Course     Side Salad

Number Of Ingredients 19

1/3 cup natural peanut butter, smooth or crunchy (your choice) (Note 1)
4 tsp red curry paste (, store bought (Maesri brand best, Note 2))
3 tsp Kecap Manis ((Indonesian sweet soy sauce, Note 3))
1 tsp sambal oelak or other chilli paste ((adjust spiciness to taste))
1/2 tsp salt
1 large garlic clove (, pressed using garlic press (~ 3/4 tsp))
1 1/2 tbsp lime juice ((Note 4))
1/2 cup coconut milk (, full fat (Ayam brand best))
1/2 cup water
1 bunch spinach (, roots trimmed)
4 cups beansprouts
200g / 7 oz potato ( - small halved, large peeled chopped 2 cm / 1" cubes OR 1.5cm / 1/2" slices)
1 cucumber (, sliced on the diagonal ( or 1/2 long cucumber ie Telegraph/English))
2 - 3 boiled eggs (, peeled and halved)
15 prawn crackers (, optional (Note 6))
2 tbsp vegetable or peanut oil
200g / 7 oz tempeh ((or firm tofu, Note 7))
1 tbsp finely chopped peanuts ((highly recommended))
Red chilli (, finely sliced, optional (small = spicy, large = less spicy))

Steps:

  • Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
  • Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
  • Cover and keep warm.
  • Bring a saucepan of water to the boil.
  • Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
  • Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
  • Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
  • Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
  • Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
  • Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
  • Place vegetables and tempeh on serving plate, top with egg.
  • Pour sauce into serving bowl.
  • Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

Nutrition Facts : Calories 572 kcal, Carbohydrate 48 g, Protein 32 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 187 mg, Sodium 502 mg, Fiber 10 g, Sugar 15 g, ServingSize 1 serving

INDONESIAN PEANUT CHICKEN



Indonesian Peanut Chicken image

Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup chopped onion
1/3 cup water
1/4 cup reduced-fat creamy peanut butter
3 tablespoons chili sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3 cups hot cooked brown rice
6 tablespoons chopped salted peanuts
6 tablespoons chopped sweet red pepper
Julienned green onions, optional

Steps:

  • Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.

Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

INDONESIAN-STYLE CHICKEN SALAD



Indonesian-Style Chicken Salad image

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.

Provided by Martha Rose Shulman

Categories     brunch, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 18

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
1/4 cup slivered fresh mint leaves
1/4 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
1/4 cup chopped roasted peanuts
1/4 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)
1/3 cup buttermilk

Steps:

  • 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.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 5 grams, TransFat 0 grams

CHILLED PEANUT CHICKEN NOODLE SALAD



Chilled Peanut Chicken Noodle Salad image

Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/2 cup smooth peanut butter
1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Sriracha, or more as needed
4 scallions, thinly sliced (white and green parts)
6 ounces thin rice noodles (vermicelli)
1 romaine heart, thinly sliced (about 3 cups)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)
Lime wedges, for serving

Steps:

  • START THE WATER: Bring a large pot of salted water to a boil.
  • POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
  • COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
  • TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

INDONESIAN PEANUT CHICKEN



Indonesian Peanut Chicken image

Yummy grilled chicken served with peanut sauce. The recipe calls for chicken breasts, but I really prefer to use boneless chicken thighs. Prep time does not include marinating time.

Provided by breezermom

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup cream of coconut
3 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons soy sauce
2 garlic cloves, crushed
1/8 teaspoon ground red pepper
4 boneless skinless chicken breast halves (I like to use boneless, skinless thighs)
4 (10 inch) wooden skewers
1/3 cup chunky peanut butter
1/3 cup water
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 garlic cloves, crushed
1/8 teaspoon ground red pepper

Steps:

  • For the chicken:.
  • Combine the cream of coconut, lime juice, vegetable oil, soy sauce, 2 cloves crushed garlic, and 1/8 tsp ground red pepper; stir well. Set marinade mixture aside.
  • Cut each chicken breast half into 4 pieces. Add the chicken to the marinade; toss gently. Cover and marinate in the refrigerator at least 4 hours.
  • Soak the wooden skewers in water for at least 30 minutes, or use metal skewers. Remove the chicken from the marinade; discard marinade. Thread the chicken onto skewers.
  • Grill over medium hot coals (350 to 400 degrees) for 2 to 3 minutes on each side or until the chicken is done. Serve with the peanut sauce.
  • Peanut Sauce:.
  • Combine all the ingredients, stirring well. (Makes 3/4 cup).

Nutrition Facts : Calories 438.8, Fat 23.3, SaturatedFat 8.6, Cholesterol 75.5, Sodium 926.5, Carbohydrate 27, Fiber 2, Sugar 21.3, Protein 32.2

INDONESIAN PEANUT CHICKEN



Indonesian Peanut Chicken image

Enjoy for dinner tonight this Asian-style tender cut-up chicken that's cooked in peanut butter sauce. For a little crunch, top with chopped peanuts.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

3- to 3 1/2-pound cut-up broiler-fryer chicken
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1/3 cup peanut butter
1/4 cup chili sauce
1/2 teaspoon ground red pepper (cayenne)
1 cup water
1/4 cup chopped salted peanuts
1/4 cup chopped red bell pepper

Steps:

  • Sprinkle chicken with salt and pepper.
  • Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs.
  • Drain all but 1 tablespoon drippings from skillet; heat over medium heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.
  • Add chicken. Spoon sauce over chicken. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper.

Nutrition Facts : Calories 400, Carbohydrate 9 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg

ASIAN CHICKEN SALAD WITH PEANUTS



Asian Chicken Salad with Peanuts image

Want a main course salad without fussy steps? Stir-fry sauce doubles as dressing in this Asian-inspired cabbage, spinach, and chicken combo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 lb uncooked chicken breast strips for stir-frying
3/4 cup Oriental dressing and marinade
2 teaspoons vegetable oil
3 cups thinly sliced Chinese (napa) cabbage
3 cups fresh baby spinach leaves
1/4 cup sliced green onions (4 medium)
2 tablespoons coarsely chopped dry-roasted peanuts

Steps:

  • In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
  • In 8-inch nonstick skillet, heat oil over medium-high heat until hot. Remove chicken from marinade with slotted spoon and add to skillet; discard remaining marinade. Cook and stir chicken 4 to 6 minutes or until browned and no longer pink in center. Remove from heat. Add remaining 1/2 cup dressing; stir to mix.
  • Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts. If desired, serve with additional dressing.

Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 70 mg, Fiber 1 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • For a smoother peanut sauce, use a food processor or blender to blend the ingredients until creamy.
  • If you don't have a food processor or blender, you can mash the peanuts by hand until they are finely ground.
  • Be sure to toast the peanuts before using them in the sauce. This will bring out their flavor and make them more fragrant.
  • If you are using a jarred peanut sauce, be sure to taste it before using it. Some jarred peanut sauces can be very sweet, so you may need to add some additional spices to balance out the flavor.
  • Serve the chicken salad on a bed of lettuce, or with your favorite crackers or bread.

Conclusion:

Indonesian peanut chicken salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The creamy peanut sauce is flavorful and versatile, and it can be used on other dishes as well, such as grilled chicken or tofu. With its combination of sweet, savory, and spicy flavors, Indonesian peanut chicken salad is sure to please everyone at your table.

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