Quick and easy Balinese chicken salad
This light, refreshing salad would make a delicious main course for lunch. It's easy, because it makes use of a half roast chicken purchased from a shop.
Of course, you can start by roasting your own chicken, which will add about 30 minutes to the preparation time: just sprinkle salt and pepper over two whole chicken legs (thigh and drumstick) or one pair of bone-in breasts. Cook for 20 minutes in an oven pre-heated to 200°C (390°F). Let the meat cool for 10 minutes before shredding and proceeding with the rest of the recipe.
Snake beans are also known as long beans. If you can't find them, use regular string beans. The recipe is from my former food stylist, Vivian Herijanto.
Remove the chicken meat from the bones. Tear the meat into bite-size pieces. If using the skin, cut it into thin strips.
Cut the snake beans into 8mm ( ¼in pieces. Halve the cherry tomatoes. Thinly slice the shallots. Cut the banana chilli on the diagonal into thin pieces. Mince the garlic. Lightly crush the lemongrass stalks with the side of a chef's knife, then slice them as thin as possible.
Make the dressing. Pour the oil into a saucepan then add the shallot, chilli, garlic and lemongrass. Place over a medium-low flame and cook until the ingredients start to sizzle. Turn the flame to low and cook gently until the shallots and garlic are pale golden - do not let them get too dark. Remove from the heat and cool to room temperature.
Mix the lime juice into the mixture of oil and aromatics, then season to taste with salt and pepper.
Put the snake beans, cherry tomatoes and chicken into a large bowl. Spoon the dressing into the bowl, adding enough to lightly coat the ingredients. Mix gently, then taste - add more lime juice, salt and pepper, if necessary.
Put the snake beans, cherry tomatoes and chicken into a large bowl. Spoon the dressing into the bowl, adding enough to lightly coat the ingredients. Mix gently, then taste - add more lime juice, salt and pepper, if necessary.