Bang Bang Chicken Salad

why make this recipe

Bang Bang Chicken Salad is a fun and flavorful dish that is perfect for any occasion. It combines tender chicken with crispy vegetables and a creamy sauce that adds a spicy kick. This salad is not only delicious but also a healthy option, making it great for lunch, dinner, or a potluck. The mix of textures and colors will make your plate inviting and satisfying, transforming a simple meal into something special.

how to make Bang Bang Chicken Salad

Ingredients :

1 cup (250 g) whole-egg mayonnaise
¼ cup (60 g) sweet chilli sauce (see Note 1 for gluten information)
2 tbsp tamari or all-purpose soy sauce
1 tbsp rice wine vinegar or lime juice
1 tbsp honey
1 tbsp sriracha or hot chilli sauce (optional) (see Note 1 for gluten information)
½ tsp freshly grated garlic
600 g (1 lb 5 oz) boneless, skinless chicken breast (2 breasts, sliced in half to make thinner steaks) or use 4 cups/640 g shredded leftover roasted chicken
1 tsp sweet paprika
1 tsp onion powder
¼ tsp cracked black pepper
1 tbsp tamari or all-purpose soy sauce
1 tbsp brown sugar
2 tbsp olive oil
¼ cup (60 ml) water
200 g (7 oz) vermicelli rice noodles (see note 2)
1½ cups (115 g) shredded wombok cabbage
1½ cups (115 g) shredded purple cabbage
1 carrot, julienned
1 cup (90 g) bean sprouts
2 spring onions (scallions), finely sliced
½ cup (25 g) roughly chopped coriander (cilantro) leaves
¼ cup (15 g) crispy fried shallots

Directions :

Combine the dressing ingredients in a small bowl.
Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, pepper, tamari, sugar, and olive oil (do not add the water to the marinade). Toss the chicken using tongs to coat it evenly in the marinade.
Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken (no extra oil required) and cook for 3–4 minutes on each side until browned and cooked through. Add the water to the base of the pan in the last 3 minutes of cooking to help deglaze the pan and scrape up any sticky bits. Set aside on a plate. Once cool enough to handle, shred the chicken using two forks. Toss well so the seasoned coating flavors all the meat.
Prepare the vermicelli rice noodles as per the packet instructions. Rinse with cold water and drain.
Arrange the noodles on a large platter. Add the wombok cabbage, purple cabbage, carrot, bean sprouts, and shredded chicken on top of the noodles in that order so they are layered.
Drizzle generously with the creamy bang bang dressing.
Top with the spring onion, coriander, and crispy fried shallots. Serve in the center of the table for everyone to help themselves.

how to serve Bang Bang Chicken Salad

To serve Bang Bang Chicken Salad, place the prepared ingredients on a large platter. Let everyone help themselves, layering the salad as they like. It’s great for gatherings or a family meal.

how to store Bang Bang Chicken Salad

If you have leftovers, store them in an airtight container in the fridge. It’s best to keep the noodles and dressing separate until you are ready to eat to prevent sogginess. Enjoy within two days for the best flavor and texture.

tips to make Bang Bang Chicken Salad

For added flavor, marinate the chicken for a few hours or overnight if possible.
Adjust the spice level by adding more or less sriracha to the dressing.
Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.

variation

You can substitute the chicken with shrimp or tofu for a different twist. The dressing and vegetables will still pair well, keeping the essence of the dish intact.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare the chicken and dressing in advance but keep the noodles and fresh veggies separate until you’re ready to serve.

Is this recipe suitable for meal prep?
Definitely! This salad works well for meal prep. Just pack everything in individual containers to grab and go.

Can I use other types of noodles?
Yes, you can use other noodle types like soba or udon if you prefer, just cook them according to the package instructions.