Indonesian Chicken Salad (Gado Gado with Chicken)

Time 35 min
Difficulty Easy
Serves 4


Tegel Fresh Chicken Skinless Breast
  • 400g Tegel Fresh Chicken Skinless Breast, chopped
  • 1 clove garlic, crushed
  • 2 Tbsp kecap manis (Indonesian sweet soy sauce)
  • 2 tsp grated fresh ginger
  • 2 Tbsp lime juice

    Satay Sauce:
  • 1 Tbsp oil
  • 2 cloves garlic, crushed
  • 1 large red chilli, finely chopped
  • 1 cup dry roasted peanuts, finely chopped
  • 1 cup coconut cream
  • 2 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 2 Tbsp kecap manisĀ 
  • 150g dried egg noodles, cooked and drained
  • 150g green beans, blanched and drained
  • 1 cup bean sprouts
  • 1 Lebanese cucumber, sliced
  • 2 eggs, hard boiled and cut into quarters
  • 1/4 cup roasted peanuts
  • 1/4 cup coriander leaves


1. Combine the Tegel Fresh Chicken Skinless Breast, garlic, kecap manis, ginger and lime juice in a small bowl. Cover and refrigerate for 15 minutes.

2. Heat a dash of oil in a frying pan. Add the marinated chicken and cook for 8-10 minutes over medium heat or until cooked through. Alternatively cook on a preheated barbecue. Set aside to cool.

Satay Sauce:

1. Heat the oil in a small frying pan. Add the garlic and brown over medium heat. Add the chilli, peanuts, coconut cream, brown sugar, lime juice and kecap manis. Cook, stirring, for 5 minutes or until the sauce is thick. Set aside.


1. Place the cooked noodles, green beans, bean sprouts, cucumber, egg quarters and chicken on a platter. Top with the satay sauce and garnish with roasted peanuts and coriander leaves.

Tips for Indonesian Chicken Salad (Gado Gado with Chicken):

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