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Indonesian Style Peanut Chicken Salad
Indonesian Style Peanut Chicken Salad

Indonesian Style Peanut Chicken Salad

with Lime, Sweet Chilli, Potatoes and Cucumber

Recipe Development Team
Recipe Development TeamUpdated on September 30, 2025

On the table in less than 25 minutes, this Indonesian Style Peanut Chicken Salad is quick but still full of flavour. A blend of coriander, cumin and fennel seeds gives a heady fragrance to our Indonesian style spice mix, with warming heat from turmeric, cloves, cinnamon and black pepper.

Tags:
High Protein
Calorie Smart
Low Carb
Allergens:
Peanut
Wheat
Cereals containing gluten
Soya

The quantities provided above are averages only.

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

350 grams

Salad Potatoes

240 grams

Diced British Chicken Breast

1 unit(s)

Garlic Clove

1 unit(s)

Baby Cucumber

1 unit(s)

Lime

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

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

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2337 kJ
Energy (kcal)558 kcal
Fat21.3 g
of which saturates2.9 g
Carbohydrate55.3 g
of which sugars16.9 g
Dietary Fibre6.5 g
Protein39.9 g
Salt1.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Large Frying Pan
Grater
Peeler
Large Bowl
Colander

Cooking Instructions and Tips

Cook the Potatoes
1

a) Bring a large saucepan of water with ½ tsp salt to the boil on high heat. 

b) Quarter 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.

Fry the Chicken
2

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.

Finish your Prep
3

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

b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) Zest and halve the lime.

Peanut Dressing Time
4

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

b) Stir in the soy, sweet chilli sauce and squeeze all the lime juice to the bowl of dressing.

c) Combine well to make a smooth dressing. Season with salt and pepper. 

d) Mix the lime zest with the mayonnaise (see pantry for amount). 

Add Flavour
5

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) 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. 

Assemble and Serve
6

a) When everything's ready, add the baby leaf mix, cucumber, 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. Drizzle over the zesty mayo to finish. 

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