Indonesian Chicken Salad
Bold and bright flavors make this shredded chicken salad tantalizing. Served with two dressings and flatbread this salad will delight the tastebuds.
6 onions, very thinly sliced
Flour, as needed, for coating
Vegetable oil, as needed
3⁄4 cup soy sauce
2⁄3 cup rice vinegar
1 1⁄2 tbsp. sugar
2 1⁄2 tbsp. toasted sesame seeds
3⁄4 cup peanut butter
4 tbsp. hot pepper sauce
4 tsp. red pepper flakes
12 cups mesclun greens
2 large sweet onions, thinly sliced
6 chicken breasts, poached and shredded
Flatbread, as needed
Shrimp chips, if desired
Lime wedges and cilantro sprigs, for garnish
1. Lightly coat onions in seasoned flour. In a deep pan, heat vegetable oil until very hot. In batches, deep-fry onions until golden brown; drain.
2. For salad dressing, in a small bowl combine soy sauce, 1⁄3 cup vinegar, sugar and sesame seeds; reserve. For peanut dressing, in a separate bowl, mix together peanut butter, pepper sauce, red pepper flakes and remaining vinegar. Stir in warm water until desired consistency is reached.
3. In a large bowl, toss together greens, sweet onion and half of the reserved dressing. Toss shredded chicken in remaining dressing.
4. Place greens on plate and top with shredded chicken. Spoon peanut dressing over chicken and top with fried onions. Garnish with scallions, lime wedges and cilantro sprigs. Serve with flatbread and shrimp chips, if desired.