Spicy Balinese chicken with cucumber-cabbage salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Balinese chicken with cucumber-cabbage salad

Lean & Clean, Soy-Free, Dairy-Free, Paleo, Diabetes-Friendly, Gluten-Free

2 Servings, 470 Calories/Serving

15 Minutes

Spicy sambal oelek and Indonesian seasonings bring balanced heat and flavor to chicken, served with a cool cucumber-cabbage salad for a crowd-pleasing paleo meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket turmeric spice blend (granulated garlic - ground turmeric - ground ginger)
  • 2 tablespoons sambal oelek (optional)
  • 1 organic cucumber
  • 1 organic red or other bell pepper
  • Sun Basket cashew dressing base (cashew butter - coconut aminos - fresh lime juice - sesame oil - fresh garlic - sambal oelek - fresh ginger)
  • ¼ pound organic shredded green or other cabbage
  • 4 or 5 sprigs organic fresh mint
  • 3 tablespoons roasted cashews

Chef's Tip

Sprinkling the chicken with a few drops of water before pounding protects the integrity of the meat as it flattens. Without it, the plastic wrap can stick to the chicken, interfering with your ability to stretch and flatten the meat. Waxed paper or parchment paper also works well in place of plastic wrap.

Make It Leaner

You can reduce your calories and fat by using less dressing. Each tablespoon of dressing base has 70 calories and 6 grams of fat. Instead of adding oil, thin the dressing with 1 tablespoon [2 TBL] warm water and save 20 calories and 2.5 grams of fat for each tablespoon of dressing made. Use any leftover dressing as a dip for vegetables the next day.

Ingredient IQ

Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat and two-thirds for medium, and all of it if you like things super spicy.

Nutrition per serving

Calories: 470, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 115mg (38% DV), Sodium: 530mg (22% DV), Carbohydrates: 26g (9% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew)

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the chicken

Prep and cook instructions are identical for both chicken options.
  • Place 1 or 2 chicken thighs (or breasts) at a time on a large piece of plastic wrap and sprinkle the meat with a few drops of water. Cover with another piece of plastic wrap and pound with a rolling pin or a heavy frying pan to flatten to an even thickness of about ½ inch. Remove the plastic wrap, transfer the chicken to a plate, pat dry with a paper towel, and season generously with salt and pepper.
In a large bowl, stir together the turmeric spice blend and as much sambal oelek as you like. Add the chicken and rub all over with the mixture. Let stand while you prepare the salad.


Make the cucumber-cabbage salad

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber lengthwise into quarters, then crosswise into enough ½-inch pieces to measure 3 cups [6 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into ½-inch-wide strips, then crosswise into ½-inch pieces.
In a small bowl, stir together the cashew dressing base and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
In a large bowl, toss together the cucumber, bell pepper, cabbage, and 2 tablespoons [¼ cup] cashew dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.


Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the garnishes.


Prep the garnishes

  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Using the bottom of a bowl or cup, lightly crush the cashews.


Transfer the chicken and cucumber-cabbage salad to individual plates. Garnish the salad with the mint and cashews and serve the remaining dressing and sambal oelek on the side.

Kids Can!

  • Measure the cucumber.
  • Strip the mint leaves.
  • Crush the cashews.
  • Garnish with the mint and cashews.

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