Mouthwatering Indonesian Grilled Chicken Salad with Peanut Dressing (Paleo-Friendly)
Discover this flavorful and satisfying Indonesian Grilled Chicken Salad recipe that is Paleo-friendly and bursting with fresh flavors. Enjoy a beautifully plated meal featuring grilled chicken, crisp vegetables, and a zesty peanut dressing.
Allergens
Nuts (Peanut)
Ingredients
- 1. Fresh Chicken Breast
- 4 pieces 2. Green Beans
- 150g 3. Cherry Tomatoes
- 200g 4. Cucumber
- 1 large 5. Red Bell Pepper
- 1 medium 6. Carrots
- 2 large 7. Peanut Butter
- 50g 8. Fresh Lime Juice
- 3 tbsp 9. Coconut Aminos
- 4 tbsp 10. Fresh Cilantro
- 1/4 cup 11. Ground Ginger
- 1 tsp 12. Garlic Cloves
- 2 13. Extra Virgin Olive Oil
- 3 tbsp 14. Salt and Pepper
- to taste
Instructions
- In a large bowl, mix the peanut butter, lime juice, coconut aminos, ginger, garlic, salt, and pepper to make the dressing. Set aside.
- Season the chicken breasts with salt and pepper. Grill them over medium high heat until cooked through, approximately 7 minutes per side. Let it rest for a few minutes before slicing.
- Blanch the green beans in boiling water for 2 minutes, then immediately transfer to an ice bath. Drain and pat dry.
- Slice the cucumber, red bell pepper, and carrots into thin strips. Halve the cherry tomatoes.
- Arrange the grilled chicken, vegetables, and dressing on individual plates in a visually appealing manner.
- Sprinkle fresh cilantro leaves over the top for garnish.
Chef’s Insight
To enhance the mouthfeel, marinate the chicken in coconut aminos for extra flavor.
Notes
Ensure that the peanut butter is well mixed with the other dressing ingredients for a smooth consistency.