If you’re looking for a salad that’s anything but boring, this Indonesian Chicken Salad is for you. It’s packed with vibrant flavours, fresh herbs, and a creamy, nutty dressing that brings everything together beautifully. Whether you’re meal-prepping for the week, feeding a crowd, or just craving a refreshing yet satisfying meal, this salad ticks all the boxes.
What I love most about this dish is its balance of flavours and textures—crunchy peanuts, crisp veggies, juicy shredded chicken, and a creamy, zesty dressing that adds just the right amount of kick. It’s light, nourishing, and loaded with protein, healthy fats, and fresh ingredients, making it the perfect meal for lunch or dinner.
WHY YOU’LL LOVE THIS INDONESIAN CHICKEN SALAD.
Packed with Protein – Using simple shredded chicken, this salad is an easy way to hit your protein goals while keeping the meal light and fresh.
Full of Flavour – The combination of lime, ginger, garlic, and peanut butter in the dressing creates a rich, creamy, and slightly spicy sauce that elevates every bite.
Great for Meal Prep – This salad holds up well in the fridge, making it a perfect make-ahead meal for busy weeks.
Customisable – Swap out the chicken for tofu, prawns, or shredded beef for a different twist, or adjust the level of spice to suit your preference.
HOW TO MAKE INDONESIAN CHICKEN SALAD.Serves 4 people
Prep time: 15 minutes Cook time: Nil
For the Salad
4 servings simple shredded chicken (see my recipe for easy prep!)
1 bunch spring onions, sliced
4 tbsp. fresh mint, chopped
4 tbsp. coriander, chopped
1 red capsicum, cut into strips
2 cups (70g) mung bean sprouts
4 tbsp. roasted peanuts, chopped
For the Dressing
4 tbsp. lime juice
2 tsp. root ginger, grated
1 clove garlic, minced
1 tbsp. fish sauce
2 tbsp. crunchy peanut butter (natural, no added sugar)
4 tbsp. Greek yoghurt
2 small red chillies, deseeded and chopped
INSTRUCTIONS.
Prepare the Salad
In a large bowl, combine the shredded chicken, spring onions, fresh mint, coriander, red capsicum, and mung bean sprouts. Toss everything together until evenly mixed.
Make the Dressing
In a separate small bowl, whisk together the lime juice, grated ginger, minced garlic, fish sauce, peanut butter, Greek yoghurt, and chopped chillies until smooth and well combined.
Assemble the Salad
Pour the dressing over the salad mixture and toss until everything is evenly coated.
Serve & Garnish
Divide the salad into serving bowls and sprinkle with the chopped roasted peanuts just before serving for added crunch.
TIPS FOR THE BEST INDONESIAN CHICKEN SALAD.
Use fresh herbs generously – The combination of mint and coriander adds a burst of freshness that balances the richness of the peanut dressing.
Adjust the spice level – If you prefer a milder salad, reduce the amount of red chilli or leave it out entirely. Want more heat? Add an extra chopped chilli or a drizzle of sriracha.
Meal prep tip – If you’re making this salad ahead of time, store the dressing separately and toss it in just before serving to keep everything crisp.
Make it vegetarian – Swap the chicken for tofu or tempeh, and use soy sauce instead of fish sauce for a plant-based version.
Serve it cold – This salad is best served chilled or at room temperature, making it a great meal for warm days.
WHY THIS SALAD IS PERFECT FOR ENTERTAINING.
If you’re hosting a summer lunch, barbecue, or casual dinner party, this Indonesian Chicken Salad is a fantastic dish to serve. It’s light yet satisfying, vibrant, and full of bold flavours that guests will love. Plus, it’s easy to prepare in advance, meaning less time in the kitchen and more time enjoying your gathering.
To serve this as part of a larger meal, pair it with other fresh and flavourful dishes like:
Chicken and Mango Salsa Lettuce Cups – A tropical, handheld bite that complements the flavours of the salad.
Tahini Rainbow Quinoa Salad – Another colourful, nutrient-packed dish that balances the richness of the peanut dressing.
Thai Chicken Lettuce Cups – A lighter, spicy option that pairs beautifully with the fresh herbs in this salad.
HOW TO STORE YOUR LEFTOVERS.
This Indonesian Chicken Salad is great for meal prep! If you’re making a batch to enjoy throughout the week, follow these storage tips:
Store in an airtight container in the fridge for up to 3 days.
Keep the dressing separate if you’re not eating it right away—this prevents the veggies from getting soggy.
Add fresh peanuts just before serving to maintain their crunch.
Avoid freezing – The fresh herbs and yoghurt-based dressing don’t freeze well, so enjoy this salad fresh!
WHY YOU SHOULD TRY THIS SALAD TODAY.
This Indonesian Chicken Salad proves that healthy eating doesn’t have to be boring. It’s fresh, flavourful, and packed with ingredients that will leave you feeling energised and satisfied. Whether you’re making it for a quick lunch, a light dinner, or meal prep for the week, it’s guaranteed to become a new favourite.
Give it a try and let me know what you think! If you make this recipe, share your creation with me @michellemitchellhealthcoach—I’d love to see how you make it your own.
Looking for more healthy, meal-prep-friendly recipes? Check out my latest blog posts for more inspiration!
