St. Louis-style Selat Solo

Ingredients

In this St. Louis-style adaptation of Selat Solo, we incorporate elements of the local cuisine to create a unique fusion dish. The original Indonesian recipe is traditionally served with peanut sauce, but we replace it with a tangy dressing that reflects the flavors of St. Louis. Additionally, we use locally sourced ingredients and adjust the cooking techniques to suit the St. Louis culinary style. We alse have the original recipe for Selat solo, so you can check it out.

• 2 boneless, skinless chicken breasts (450g / 1lb) 2 boneless, skinless chicken breasts (450g / 1lb)
• 4 cups (240g) mixed salad greens 4 cups (240g) mixed salad greens
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) cucumber, thinly sliced 1 cup (150g) cucumber, thinly sliced
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) red bell pepper, thinly sliced 1 cup (150g) red bell pepper, thinly sliced
• 1 cup (150g) green beans, blanched and cut into bite-sized pieces 1 cup (150g) green beans, blanched and cut into bite-sized pieces
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) Dijon mustard 1 tablespoon (15ml) Dijon mustard
• 1 clove garlic, minced 1 clove garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 28g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Season the chicken breasts with salt and pepper.
3. 3.
   Grill the chicken for 6-8 minutes per side, or until cooked through.
4. 4.
   Remove the chicken from the grill and let it rest for 5 minutes.
5. 5.
   Slice the chicken into thin strips.
6. 6.
   In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
7. 7.
   In a large bowl, combine the salad greens, cherry tomatoes, cucumber, carrots, red bell pepper, and green beans.
8. 8.
   Add the sliced chicken to the bowl.
9. 9.
   Drizzle the dressing over the salad and toss gently to coat.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Chicken breasts — Make sure to properly season the chicken before grilling to enhance its flavor and tenderness.
• Green beans — Blanch the green beans in boiling water for a few minutes until they turn bright green. Then, transfer them to an ice bath to stop the cooking process and maintain their crispness.

Tips & Tricks

• For added flavor, marinate the chicken breasts in the dressing for 30 minutes before grilling.
• Feel free to customize the salad by adding your favorite vegetables or herbs.
• To make it more filling, serve the St. Louis-style Selat Solo with a side of crusty bread or rice.

Serving advice

Serve the St. Louis-style Selat Solo as a main course for a light and refreshing lunch or dinner. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Arrange the salad on a large platter, placing the sliced chicken on top. Garnish with fresh herbs, such as cilantro or parsley, for an added pop of color.