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Asian Boiled Chicken Salad
Makan Tengah Hari • Malaysia
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.
Bahan-bahan(untuk 1 medium salad bowl per person)
- 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) - pilihan
- 2 tbsp Lime juice (limau nipis)
- 1 tbsp Light soy sauce (kicap cair)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Arahan
- 1
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.
15 minutes
Simmer gently to keep the chicken tender.
- 2
Remove chicken from pot and allow to cool. Once cool, shred or thinly slice the chicken breast.
5 minutes
Shredding gives a better texture for salad.
- 3
Prepare the vegetables: thinly slice cucumber, red onion, and red chili; wedge the tomato. Chop coriander and mint leaves.
5 minutes
Use a mandoline for even vegetable slices.
- 4
In a large bowl, combine the shredded chicken, cucumber, tomato, onion, and herbs. Add the red chili if you like some heat.
2 minutes
Toss gently to avoid bruising the herbs.
Kenapa hidangan ini sihat
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.
This Asian Boiled Chicken Salad is naturally low in fat due to the use of skinless chicken breast and no added oils. The dish is high in lean protein, which supports muscle health and keeps you full longer, while the variety of fresh vegetables provides essential vitamins like vitamin C, vitamin A, and minerals such as potassium. Herbs like mint and coriander add antioxidants without extra calories, and the light dressing keeps sodium in check.
Petua
- 💡Tip 1: Poach chicken gently for moist, tender slices.
- 💡Tip 2: Use only fresh lime juice for authentic tang.
- 💡Tip 3: Add chopped daun selom (water celery) for extra herbaceous flavor.
Penyimpanan & hidangan
Store leftover salad in an airtight container in the refrigerator for up to 24 hours. For best taste and texture, keep the dressing separate and add just before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 230.0 kcal |
