How to Make Asian Boiled Chicken Salad (Traditional & Healthy Version)
Asian Boiled Chicken Salad, known locally as 'Kerabu Ayam Rebus', is a fresh and vibrant dish celebrated in Malaysian cuisine for its harmonious blend of textures and flavors. Drawing from Malaysia’s multicultural heritage, this salad is typically served during lunch, offering a light yet satisfying meal. The dish features tender, poached chicken breast sliced thinly and tossed with crisp local vegetables such as timun (cucumber), tomato, and red onions, all brought together with a zesty limau nipis (lime) dressing. What makes this salad unique is the aromatic touch of local herbs like daun ketumbar (coriander leaves) and daun pudina (mint), as well as the use of serai (lemongrass) and cili merah (red chili) for a burst of flavor without unnecessary calories. Packed with wholesome ingredients, Asian Boiled Chicken Salad is a testament to Malaysia’s appreciation for healthy, flavourful eating. It’s a perfect representation of how Malaysian cuisine balances health and taste, making it a popular choice among those looking for nutritious, low-fat options. Ideal for calorie counters, this dish is filling yet light, making it a staple in many Malaysian households.
Ingredients
- 200g Chicken breast (ayam, skinless)
- 1/2 medium Cucumber (timun, thinly sliced)
- 1 medium Tomato (wedged)
- 1/2 small Red onion (bawang merah, thinly sliced)
- 1 Lemongrass stalk (serai, bruised)
- 2 tbsp Coriander leaves (daun ketumbar, chopped)
- 1 tbsp Mint leaves (daun pudina, chopped)
- 1 Red chili (cili merah, deseeded & thinly sliced)
- 2 tbsp Lime juice (limau nipis)
- 1 tbsp Light soy sauce (kicap cair)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Step-by-step instructions
Step 1 · Boil a pot of water with the bruised lemongrass stalk and a pinch o...
Boil a pot of water with the bruised lemongrass stalk and a pinch of salt. Add chicken breast and simmer for 12-15 minutes until fully cooked.
Step 2 · Remove chicken from pot and allow to cool
Remove chicken from pot and allow to cool. Once cool, shred or thinly slice the chicken breast.
Step 3 · Prepare the vegetables: thinly slice cucumber
Prepare the vegetables: thinly slice cucumber, red onion, and red chili; wedge the tomato. Chop coriander and mint leaves.
Step 4 · In a large bowl
In a large bowl, combine the shredded chicken, cucumber, tomato, onion, and herbs. Add the red chili if you like some heat.
Step 5 · In a small bowl
In a small bowl, mix lime juice, light soy sauce, salt, and black pepper to make the dressing.
Step 6 · Pour dressing over the salad and toss well to ensure even coating
Pour dressing over the salad and toss well to ensure even coating.
Step 7 · Serve immediately
Serve immediately, garnished with extra mint and coriander leaves if desired.
Why this recipe is healthy
Boiling the chicken instead of frying significantly reduces calorie content and unhealthy fats. The inclusion of fresh, local vegetables and herbs boosts fiber, aiding digestion and supporting a balanced diet. This salad is ideal for those managing their weight, as it’s filling yet light, and is suitable for many diets including low-carb and diabetic-friendly meal plans.
A note on tradition
Kerabu-style salads are popular across Malaysia, especially in the northern region such as Kedah and Kelantan, where fresh herbs and citrus dressings are a staple. Asian Boiled Chicken Salad is often enjoyed during family meals, gatherings, or festive occasions as a healthy starter or light main. Its simplicity and reliance on fresh local produce showcase the Malaysian way of eating well without sacrificing flavor.