Indonesian Chicken Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
12

Bold and bright flavors make this shredded chicken salad tantalizing. Served with two dressings and flatbread this salad will delight the tastebuds.

Ingredients

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

Steps

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.

More From FoodService Director

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

FSD Resources