Indonesian-Style Chicken Salad

mcjessica

infinis

subheading: FOR THE SALAD:

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

¼ cup slivered fresh mint leaves

¼ 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

¼ cup chopped roasted peanuts

subheading: FOR THE DRESSING:

¼ 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)

⅓ cup buttermilk

Directions at copymethat.com

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