Indonesian Salad

Published on October 11, 2012

Indonesian Salad

Ingredients

5 cups shredded green cabbage
4 green onions thinly sliced
1 handful of Italian parsley, finely chopped
2 chicken breasts (opt.)
3/4 cup mayonnaise
2/3 teaspoon curry powder
1/2 cup defrosted peas (opt.)
Spanish peanuts

Instructions

If you are adding chicken, slice each breast lengthwise to make 5 julienne pieces and poach in 2 teaspoons butter over medium to low heat until just cooked (don’t overcook or the chicken will be tough), then refrigerate. Mix mayonnaise and curry powder together. Cut the chicken into bite-sized pieces. Put the cabbage, onions, and parsley, and peas and chicken in a bowl and fold in the mayonnaise mixture. Spoon onto a serving dish and sprinkle with nuts.