How to Make Salad Ayam Rebus (Traditional & Healthy Version)
Salad Ayam Rebus is a wholesome and refreshing Malaysian salad featuring tender poached chicken breast, tossed with a medley of local herbs, crisp vegetables, and a zesty homemade dressing. Rooted in Malaysia’s vibrant multicultural cuisine, this dish blends Malay, Chinese, and Indian influences, resulting in a light yet satisfying meal suitable for health-conscious eaters. The use of local ingredients such as daun limau purut (kaffir lime leaves), serai (lemongrass), and cili padi (bird’s eye chili) gives this salad its uniquely Malaysian flavor profile and aromatic appeal. Traditionally enjoyed as a cooling lunch on warm afternoons or as a starter during festive gatherings, Salad Ayam Rebus is beloved for its balance of textures and flavors: juicy poached chicken, crunchy vegetables, and a tangy, spicy dressing. This healthy recipe avoids heavy oils and opts for poaching instead of frying, making it a wonderful choice for calorie counters and those seeking a nourishing midday meal. Whether you’re preparing a quick lunch or entertaining guests, this Malaysian salad delivers both taste and nutrition, celebrating the rich culinary heritage of Malaysia.
Ingredients
- 200g Chicken breast fillet (ayam rebus)
- 2 leaves Daun limau purut (kaffir lime leaves, finely sliced)
- 1 stalk Serai (lemongrass, bruised)
- 1/2 Timun (cucumber, sliced thinly)
- 1 medium Tomato (diced)
- 1/2 Red onion (sliced thinly)
- 1 small Carrot (julienned)
- 1/4 cup Daun ketumbar (fresh coriander leaves)
- 2 Cili padi (bird’s eye chili, sliced)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Light soy sauce (kicap cair)
- 1/2 teaspoon Toasted sesame oil (minyak bijan)
- to taste Salt and pepper
Step-by-step instructions
Step 1 · Bring a pot of water to a gentle boil
Bring a pot of water to a gentle boil, add serai (lemongrass) and a pinch of salt. Add the chicken breast and simmer over low heat for 12-15 minutes until cooked through. Remove and let cool.
Step 2 · While the chicken cools
While the chicken cools, prepare the vegetables: slice cucumber, tomato, red onion, and julienne the carrot. Finely slice daun limau purut and chop daun ketumbar.
Step 3 · Shred the cooled chicken breast by hand or with two forks into bite...
Shred the cooled chicken breast by hand or with two forks into bite-sized pieces.
Step 4 · In a small bowl
In a small bowl, mix lime juice, light soy sauce (kicap cair), sesame oil, salt, and pepper. Add sliced cili padi for extra heat if desired.
Step 5 · In a large mixing bowl
In a large mixing bowl, combine the shredded chicken, all vegetables, daun limau purut, daun ketumbar, and pour over the dressing. Toss gently to combine.
Step 6 · Divide the salad into two serving bowls
Divide the salad into two serving bowls. Garnish with extra coriander or a wedge of lime if desired.
Why this recipe is healthy
This salad is a healthy choice because it uses poaching rather than frying, which reduces fat and calorie content. The recipe emphasizes fresh ingredients with minimal processed sauces, making it suitable for weight management, high-protein diets, or anyone looking for a nutritious lunch. High in fiber, vitamins, and lean protein, Salad Ayam Rebus offers a balanced meal that supports heart health and satiety.
A note on tradition
In Malaysia, Salad Ayam Rebus is popular at family gatherings, Ramadan bazaars, and as a light lunch during hot weather. Its roots span across the country, drawing from Malay and Nyonya influences that champion fresh herbs and healthy cooking methods. The use of local aromatics like lemongrass and kaffir lime leaf reflects Malaysia’s biodiversity and culinary diversity, making this dish both nourishing and deeply rooted in local tradition.