Indonesian Summer Salad

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Indonesian Summer Salad

(From Sue Gregg via Linda)

This recipe reminds me of the chicken salad recipe at the Good Earth restaurant.  It is sooo delicious!

Prepare chicken:

Stew a small chicken or chicken parts.  Cool, remove skin and chop chicken and chill.  Refrigerate broth until the fat rises to the top.  Skim off and discard fat.

Cook grain:

In a saucepan place:

3 ½ cups chicken broth

1 ½ c brown rice (or 1 cup brown rice and ½ cup millet) or you can substitute quinoa for the rice.

1 tsp unrefined sea salt

Bring to a boil for 5 minutes, cover tightly and cook until tender, about 35-45 minutes.  Chill.

Cook vegetables:

Lightly steam  for 3 minutes and then chill the following:

1 cup chopped fresh carrot

1 stalk of celery, chopped

½ cup fresh or frozen peas (if frozen you can put them in as is without steaming first).

Boil  broccoli spears (for garnishing salad) for 30-40 seconds, rinse in cool water, then chill.


In a large bowl, mix the chilled grain, the chicken and vegetables (except the broccoli), 1-2 chopped green onions and the following spices (amounts to taste): oregano, garlic, sea salt and minced parsley.

Arrange salad:


Mound the grain (mixed with the chicken and veggies) on a large vegetable platter that has first been covered with leafy greens.  Garnish with the chilled broccoli spears, scored cucumber slices tomato wedges, parsley sprigs, hard-cooked egg halved sprinkled with paprika .

You can substitute chopped or slivered toasted almonds or cashews for the chicken (or add them to the salad). Toast them in the toaster oven or in melted butter over low heat.

You can served the seasoned cooked grain with the chicken and veggies as a hot main dish (further seasoned as desired with soy sauce), then serve the broccoli and an arranged tomato and cucumber slad on the side with a slice of whole grain bread and iced herbal tea. This makes a complete meal.

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