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Chicken Asparagus Salad (Selada Ayam Asparagus) Recipe

Chicken Asparagus Salad (Selada Ayam Asparagus) Recipe

Chicken Asparagus Salad (Selada Ayam Asparagus) Recipe

Like many Indonesian salads, Chicken Asparagus Salad is bright, flavorful, and incredibly easy to prepare. This dish is filled with essential proteins and vitamins making it a healthy but light, summery dish. A nice twist to this recipe is to use both green and white asparagus, which adds a rich color palette and heartier texture. The soy sauce blends seamlessly with piquant balsamic vinegar and mustard, dressing up these simple, fresh ingredients to create a great salad for light fare.

Ingredients :

    • 2 tablespoons oil
    • 2 boneless, skinless chicken breasts
    • 12 thin asparagus stalks (1/2 lb/250 g), ends trimmed
    • Bowl of ice water
    • 4 romaine lettuce leaves, rinsed


    • 2 tablespoons soy sauce
    • 6 tablespoons olive oil
    • 11/2 tablespoons dijon mustard
    • 11/2 tablespoons balsamic vinegar
    • 1/4 teaspoon sugar
    • Freshly ground black pepper to taste

Method :

    1. Heat the oil in a skillet over medium high heat. Pan-fry the chicken breasts for approximately 5 to 7 minutes on each side until golden brown. Set the chicken aside on a plate to cool down.
    2. Bring 4 cups of water to a vigorous boil in a small pot. While waiting for it to boil, cut the asparagus into 2-inch pieces. Once the water has come to a boil, turn off the heat and toss in the asparagus, blanching for 30 seconds. Drain the asparagus directly into the bowl of ice water, before draining once again and placing it into a large serving bowl.
    3. Tear up the romaine lettuce and toss together with the asparagus pieces.
    4. To make the Tangy Soy Dressing, whisk together the soy sauce, olive oil, mustard, balsamic vinegar, and sugar in a small bowl, until thoroughly combined and smooth. Set aside.
    5. Cut the chicken into thin strips. Combine with the lettuce and asparagus. Drizzle the Tangy Soy Dressing over the salad and add pepper to taste.