Indonesian Style Peanut Chicken Salad
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Indonesian Style Peanut Chicken Salad

Indonesian Style Peanut Chicken Salad

with Potatoes and Peanuts

Under 650 calories
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

350 grams

Salad Potatoes

240 grams

Diced Chicken Breast

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 unit(s)

Baby Cucumber

1 unit(s)


30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

32 grams

Sweet Chilli Sauce

1 sachet(s)

Indonesian Style Spice Mix

50 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Boiled Water for the Dressing

1 tbsp



Nutritional information

Energy (kJ)2202 kJ
Energy (kcal)526 kcal
Fat18.2 g
of which saturates3.5 g
Carbohydrate48.9 g
of which sugars17.5 g
Protein44.1 g
Salt0.58 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan
Large Bowl



a) Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat. 

b) Quater the salad potatoes (no need to peel).

c) When your pan of water is boiling, add the potatoes and simmer until you can easily slip a knife through, 15-20 mins.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


a) While everything cooks, peel and grate the garlic (or use a garlic press). Boil a half-full kettle for the dressing.

b) Crush the peanuts in the unopened sachet using a rolling pin.

c) Trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

d) Halve the lime.


a) Meanwhile, add the peanut butter and boiled water for the dressing (see pantry for amount) into a large bowl and mix until it makes a smooth paste. 

b) Stir in the sweet chilli sauce and squeeze all the juice from the lime into the dressing bowl. 

c) Combine until the peanut butter has dissolved to make a smooth dressing. Season with salt and pepper. 


a) Once the chicken is cooked, add the Indonesian style spice mix and garlic to the pan, stir-fry for 1 min.

b) Once the potatoes are ready, drain in a colander, then add to the chicken. 

c) Next, stir in the honey (see pantry for amount). Toss the chicken and potatoes until evenly coated and remove from the heat. Season with salt and pepper. 



a) When everything's ready, add the baby leaf mix, cucumber and cooked chicken and potatoes to the peanut dressing bowl. 

b) Toss together and share between your serving bowls.

c) Taste and season with salt and pepper if needed. Sprinkle over the peanuts to finish. 


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