OVERVIEW:

This dish is a great way to use any leftover chicken, whether roasted, steamed, or fried. The shredded chicken is combined with a tangy mix of chilies and lime, creating a delightful Balinese salad.

INGREDIENTS:

1 whole chicken, about 1.2 kg (2½ lb)
1 cup chicken spice paste
½ cup tomato sambal
3 tbsp freshly squeezed lime juice

PREPARATION:

1. Rub the chicken thoroughly with the chicken spice paste, both inside and out. Season with salt and crushed black pepper.
2. Place the chicken on a wire rack in the oven and roast at 220°C (420°F) for 20 minutes. Then reduce the heat to 180°C (350°F) and continue roasting until cooked through. Frequently baste with a mixture of coconut oil and chicken spice paste.
3. Once cooled, remove and discard the skin. Shred the meat by hand into fine strips.
4. In a large bowl, combine the shredded chicken with the remaining ingredients. Mix well, adjust seasoning to taste, and serve at room temperature with steamed rice.