Indonesian Salad

Published on October 11, 2012

Indonesian Salad



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.

Italian parsley at farmer's market
cabbage at farmer's market
green onions at farmer's market