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Indonesian Chicken Salad

Indonesian Chicken Salad recipe image
This Indonesian-inspired chicken salad offers a fresh and satisfying meal that balances savory and citrus notes. Tender grilled chicken breasts are paired with crisp-tender asparagus, sweet bell peppers, and fluffy rice, all tossed in a light dressing of fresh orange juice and sesame oil. The addition of briny black olives adds a delightful contrast to the bright flavors. Perfect for a quick lunch, a healthy dinner, or a picnic side dish, this recipe is simple to prepare using pantry staples. It delivers a wholesome, aromatic experience without heavy sauces, making it an excellent choice for those seeking a lighter, nutritious option that still feels indulgent and flavorful.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 247.8
Dietary: Diabetic, Gluten-free
Description
This Indonesian-inspired chicken salad offers a fresh and satisfying meal that balances savory and citrus notes. Tender grilled chicken breasts are paired with crisp-tender asparagus, sweet bell peppers, and fluffy rice, all tossed in a light dressing of fresh orange juice and sesame oil. The addition of briny black olives adds a delightful contrast to the bright flavors. Perfect for a quick lunch, a healthy dinner, or a picnic side dish, this recipe is simple to prepare using pantry staples. It delivers a wholesome, aromatic experience without heavy sauces, making it an excellent choice for those seeking a lighter, nutritious option that still feels indulgent and flavorful.
Ingredients
  • 2 whole Chicken breasts
  • 3/4 cup Long-grain rice
  • 10 stalks Fresh asparagus
  • 1 small Red bell pepper
  • 1 small Yellow bell pepper
  • 1/4 cup Green onion, chopped
  • 10 whole Oil-cured black olives, pitted
  • 4 tablespoon Fresh orange juice
  • 4 teaspoon Sesame oil
Directions
  1. 1
    Cook the long-grain rice according to package instructions. Fluff with a fork and let cool to room temperature.
  2. 2
    Trim the tough ends off the asparagus. Blanch in boiling water for 2-3 minutes until crisp-tender, then immediately transfer to an ice bath to stop cooking. Drain and chop into 1-inch pieces.
  3. 3
    Chop the red and yellow bell peppers into bite-sized chunks.
  4. 4
    In a large bowl, combine the cooled rice, sliced chicken, chopped asparagus, bell peppers, green onions, and black olives.
  5. 5
    Whisk together the fresh orange juice and sesame oil in a small bowl until emulsified.
  6. 6
    Pour the dressing over the salad and toss gently to combine. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 247.8kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 63.0mg3%
Total Carbohydrate 25.9g9%
Dietary Fiber 6.7g27%
Sugars 6.8g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the rice to cool completely before mixing to prevent the salad from becoming mushy.

Asparagus can also be grilled or roasted instead of blanched for a smokier flavor.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The dressing may be added just before serving if storing for longer than a few hours to maintain crispness.

Feel free to add other vegetables like cucumber or shredded carrots for extra crunch and color.

Keywords: chicken, salad, indonesian, asparagus, rice, bell pepper, orange juice, sesame oil, healthy, lunch, dinner, protein, fresh, light, grilled, vegetables, easy, quick
Read it online: https://www.chefs-mate.com/recipe/indonesian-chicken-salad/