Malaysian Gado Gado Salad

Malaysian Gado Gado Salad

Our take on the Indonesian Gado Gado Salad. We have turned the much loved vibrant salad into a Malaysian inspired one with a delicious crunch. Topped with an indulgent and creamy Satay Sauce.

Serves: 4

Total Prep and Cook Time: 20 mins 

Gluten Free | Dairy Free

Turban Tips

Vegan Option - Omit chicken and egg, and replace with grilled eggplant, tofu or tempeh.


  • 400g of chicken breast/thigh, cut into 3cm pieces
  • 1 jar Turban Chopsticks Satay Peanuts Paste
  • 1 can (400ml) coconut milk
  • 8 small potatoes, boiled and halved
  • 4 free range eggs, boiled and halved
  • 200g green beans, blanched and halved
  • 150g bean sprouts, blanched
  • 200g tofu/tempeh, pan-fried or baked
  • 1 cup cucumber, cut into cubes
  • fried prawn or veggie crackers to garnish
  • fresh coriander leaves to garnish


  1. Heat Turban Chopsticks Satay Peanuts sauce and coconut milk in a pan over low heat, until sauce is well combined and thick. Keep aside.
  2. Preheat a chargrill or barbecue over medium heat. Cook chicken pieces for 2–3 minutes each side or until golden and cooked through.
  3. Place all salad ingredients on a large serving platter. Add grilled chicken and drizzle with lots of satay sauce, fresh coriander leaves, crackers and extra chilli. 
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