Indonesian-Style Chicken Salad

• 1 whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken
• Salt
• freshly ground pepper (optional)
• 1 bunch scallions, white part and green, thinly sliced
• 1/4 cup slivered fresh mint leaves
• 1/4 cup chopped cilantro
• 1 small red bell pepper, cut in thin strips
• 1 serrano pepper, finely chopped seeded if desired
• 2 cups mung bean sprouts or sunflower sprouts
• 1 romaine lettuce heart, leaves separated, washed and dried
• 1/4 cup chopped roasted peanuts
• 1/4 cup freshly squeezed lime juice
• 2 teaspoons finely chopped fresh ginger
• 1 garlic clove, minced
• 1 tablespoon Southeast Asian fish sauce
• Pinch of cayenne
• 2 tablespoons crunchy or smooth natural peanut butter (more to taste)
• 13 cup buttermilk

1. Place the chicken in a large bowl, and season with salt and pepper.
2. Add the white part of the scallions, the mint, cilantro, red pepper, minced chile pepper and sprouts.
3. Toss together.
4. Combine the lime juice, ginger, garlic, fish sauce and cayenne.
5. Stir together.
6. Add the peanut butter, and combine well.
7. Whisk in the buttermilk.
8. Taste and adjust seasonings.
9. Line a platter with the lettuce leaves.
10. Toss the chicken mixture with the dressing, and arrange over the lettuce.
11. Sprinkle the peanuts and the scallion greens over the top, and serve.

chicken, salt, freshly ground pepper, scallions, mint leaves, cilantro, red bell pepper, serrano pepper, sprouts, romaine lettuce heart, peanuts, freshly squeezed lime juice, fresh ginger, garlic, fish sauce, cayenne, crunchy, buttermilk

Taken from cooking.nytimes.com/recipes/1013983 (may not work)