Indonesian Chicken Salad

Menu Part: 
Cuisine Type: 

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.

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources