RECIPE

Ayam Pelalah: Balinese Shredded Chilli Chicken Salad (2026)

Make Ayam Pelalah, the bright and fiery Balinese salad of shredded chicken tossed in a fresh chilli, lime and aromatic dressing. Ingredients, method and tips.

MyGlob Editorial June 16, 2026 1 min read
Ayam Pelalah: Balinese Shredded Chilli Chicken Salad (2026)

Ayam Pelalah is one of Bali's most vivid dishes, a salad of poached or grilled chicken pulled into shreds and tossed with a punchy, zingy dressing of chilli, shallots, garlic, lime and the island's signature aromatics. Ayam means chicken and pelalah refers to the lively, spicy seasoning that makes the dish sing. It is light, fresh and seriously addictive, sitting somewhere between a salad and a relish.

Ingredients

  • 400 g cooked chicken (poached or grilled thigh and breast), shredded
  • 3 tablespoons coconut oil
  • Juice of 1 to 2 limes
  • Salt and palm sugar to taste
  • Handful of crispy fried shallots to finish (optional)
  • 8 shallots, thinly sliced
  • 5 cloves garlic, sliced
  • 6 to 10 red chillies, sliced (and bird's eye chillies for more heat)
  • 3 cm fresh turmeric, grated (or 1 teaspoon ground)
  • 3 cm galangal, finely chopped
  • 2 cm ginger, finely chopped
  • 1 stalk lemongrass, very finely sliced
  • 3 kaffir lime leaves, finely shredded
  • 1 teaspoon shrimp paste (terasi), toasted
  • 1/2 teaspoon black pepper, ground
  • If starting from raw chicken, poach it gently in lightly salted water with a bruised lemongrass stalk until cooked through, then cool and shred. Grilled chicken adds a smokier flavour if you prefer.
  • Heat the coconut oil in a wide pan over medium heat. Add the shallots, garlic, chillies, turmeric, galangal, ginger, lemongrass and kaffir lime leaves.
  • Stir-fry for 5 to 7 minutes until everything softens and turns fragrant but stays fresh and bright; you are not trying to brown it heavily.
  • Add the toasted shrimp paste and black pepper, breaking the shrimp paste into the mixture, and cook for another minute.
  • Add the shredded chicken and toss thoroughly so every strand is coated in the spice base. Warm through for a couple of minutes.
  • Take off the heat, then season with lime juice, salt and a little palm sugar to balance the heat, sourness and savouriness.
  • Scatter with crispy fried shallots and serve warm or at room temperature.

Method

  1. 1Often served as part of a nasi campur spread or alongside grilled fish, ayam pelalah is the kind of dish that wakes up everything else on the plate. It is also a brilliant way to use leftover roast or poached chicken, coming together in minutes once your dressing is ready. Be warned: traditional pelalah is fiery, so adjust the chilli to your own taste.
  2. 2Serves 4 as a side:
  3. 3For the pelalah spice base:
  4. 4Balance is everything in pelalah. After tossing, taste and keep adjusting the lime, salt, sugar and chilli until the dressing is bright, hot, salty and just slightly sweet all at once. That tension is what makes the dish so moreish.
  5. 5Use chicken thigh for the juiciest result, or a mix of thigh and breast. Shred it while still slightly warm so it absorbs the dressing better and stays moist.
  6. 6Add the lime juice off the heat at the very end. Cooking it would dull the fresh, sharp citrus note that defines the dish. The same goes for tasting and topping up the lime just before serving.
  7. 7Ayam pelalah is best eaten the day it is made, while the aromatics are at their liveliest. Serve it with steamed rice, grilled fish or as one of several small dishes in a Balinese feast, where its heat and freshness balance richer, coconut-heavy plates.
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Quick Answer

Ayam Pelalah is a Balinese shredded chicken salad coated in a vibrant chilli, garlic and lime dressing. It is fresh, spicy and aromatic, often served with rice as part of a Balinese meal. Look for it at warungs and traditional eateries across Bali.

Key Facts
Dish type
Balinese shredded chicken salad
Key flavors
Chilli, garlic, shallot, lime
Served with
Steamed rice, shared dishes
Spice level
Typically spicy, adjustable
Origin
Bali, Indonesia
Key Takeaways
  • Ayam Pelalah is shredded chicken in a spicy Balinese dressing.
  • Chilli, garlic, shallots and lime give it its signature kick.
  • It is typically served with steamed rice and other dishes.
  • The dish is fresh, fiery and full of aromatic flavor.
  • Find it at warungs and traditional Balinese eateries.
Frequently Asked Questions
Ayam Pelalah is a Balinese dish of poached and shredded chicken mixed with a spicy sambal-style dressing of chilli, garlic, shallots and lime.