Traditional Indonesian Gado Gado Salad with Grilled Chicken

 

Ingredients:

For the Salad:

2 cups mixed greens or shredded cabbage

1 cup blanched green beans, cut into 2-inch pieces

1 cup boiled and diced potatoes

1 cup bean sprouts

1/2 cup cucumber slices

2 hard-boiled eggs, sliced

2 grilled chicken breasts, sliced

1/4 cup fried tofu cubes (optional)

1/4 cup roasted peanuts or crispy shallots for garnish

For the Peanut Sauce:

1/2 cup natural peanut butter

2 tablespoons soy sauce

1 tablespoon tamarind paste (or substitute lime juice)

1 tablespoon palm sugar (or brown sugar)

1/2 teaspoon chili paste (optional, for spice)

1/2 cup warm water (adjust for desired consistency)

Directions:

Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, tamarind paste, palm sugar, chili paste (if using), and warm water. Adjust water amount to achieve a smooth, pourable consistency. Set aside.

Prepare the Vegetables: Blanch the green beans and bean sprouts in boiling water for 2 minutes. Drain and rinse under cold water. Boil the potatoes until fork-tender, then dice them into bite-sized pieces.

Assemble the Salad: On a large platter or individual plates, arrange the greens or shredded cabbage as the base. Add green beans, potatoes, bean sprouts, cucumber slices, and fried tofu (if using). Top with sliced grilled chicken and hard-boiled eggs.

Serve: Drizzle the peanut sauce generously over the salad. Garnish with roasted peanuts or crispy shallots for added texture. Serve immediately.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 450 kcal | Servings: 4 servings