If you’re craving a lively, fresh, and irresistibly flavorful dish, this Bang Bang Chicken Salad Recipe is an absolute must-make. It perfectly combines the creamy, spicy, and tangy qualities of the signature bang bang sauce with crisp textures from vibrant veggies and tender chicken. Whether you’re after a quick weekday lunch or a dinner that impresses without stress, this salad feels like a celebration in every bite. Plus, it’s packed with colors and flavors that will brighten up your plate and your mood.
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients, each chosen to balance bold flavors and fresh textures harmoniously. Every component, from the crunchy purple cabbage to the punchy sriracha, adds a crucial note, making the dish sing with every forkful.
- 1 cup whole-egg mayonnaise: Provides a lush, creamy base that anchors the dressing beautifully.
- ¼ cup sweet chili sauce: Adds sweet heat, the signature of bang bang flavor.
- 2 tbsp tamari or soy sauce: Brings umami depth and a touch of saltiness.
- 1 tbsp rice wine vinegar or lime juice: A bright acidic balance that keeps the salad fresh.
- 1 tbsp honey: Offers subtle sweetness to mellow the spice.
- 1 tbsp sriracha or hot chili sauce (optional): For those who like an extra kick, this amps up the heat.
- ½ tsp freshly grated garlic: Adds aromatic pungency that wakes up the sauce.
- 600 g boneless, skinless chicken breast or shredded roasted chicken: Your protein powerhouse that’s tender and juicy.
- 1 tsp sweet paprika: A warm, smoky note that enhances the chicken’s flavor.
- 1 tsp onion powder: Provides a mild onion essence without overpowering.
- ¼ tsp cracked black pepper: For subtle heat and spice balance.
- 1 tbsp tamari or soy sauce: For seasoning the chicken perfectly.
- 1 tbsp brown sugar: Adds caramelized sweetness to the chicken glaze.
- 2 tbsp olive oil: Helps sear the chicken for that perfect golden crust.
- ¼ cup water: To keep things moist and help with sauce consistency.
- 200 g vermicelli rice noodles: Light and delicate noodles that soak up all the sauce flavors.
- 1½ cups shredded wombok cabbage: Crunchy and mild, creating a refreshing base.
- 1½ cups shredded purple cabbage: Vibrant color and earthiness, adding crisp texture.
- 1 carrot, julienned: Sweet and crisp for a little crunch and color pop.
- 1 cup bean sprouts: Fresh, crunchy bursts with a subtle nutty flavor.
- 2 spring onions, finely sliced: Bright, mild onion sharpness that lifts the salad.
- ½ cup roughly chopped coriander leaves: Herbal freshness that brightens every mouthful.
- ¼ cup crispy fried shallots: Irresistible crunch and savory aroma topping each serving.
How to Make Bang Bang Chicken Salad Recipe
Step 1: Prepare and Season the Chicken
Start with your chicken breasts, either freshly sliced thinly or pulled from roasted leftovers. Toss the chicken with paprika, onion powder, black pepper, tamari (or soy sauce), and brown sugar to create a flavorful seasoning blend. This step sets the stage for juicy, well-seasoned chicken that complements the bold salad flavors.
Step 2: Cook the Chicken
Heat olive oil in a pan over medium heat, then add the chicken. Cook until golden and cooked through, about 5–7 minutes per side depending on thickness. Cooking the chicken perfectly ensures it stays moist but develops a slight crust for added texture.
Step 3: Prepare the Bang Bang Dressing
In a bowl, whisk together whole-egg mayonnaise, sweet chili sauce, tamari, rice wine vinegar or lime juice, honey, sriracha (if using), and freshly grated garlic. This creamy, spicy dressing is the soul of the Bang Bang Chicken Salad Recipe—make sure it’s well combined and balanced to your taste.
Step 4: Cook the Vermicelli Noodles
Soak or briefly boil the vermicelli rice noodles according to package instructions. Rinse under cold water to stop cooking and drain well. These noodles provide a light, satisfying base that absorbs the glorious dressing.
Step 5: Assemble the Salad
In a large bowl, combine the shredded wombok cabbage, purple cabbage, julienned carrot, bean sprouts, spring onions, and chopped coriander. Toss gently but thoroughly so every veggie gets a touch of that fresh crunch and aromatic herbiness.
Step 6: Combine Chicken, Noodles, and Dressing
Add the cooked chicken and drained noodles to the bowl with your veggies. Pour over the bang bang dressing and toss everything together until each bite is perfectly coated. The magic really happens when the creamy sauce meets all these fresh, crisp ingredients.
How to Serve Bang Bang Chicken Salad Recipe
Garnishes
Sprinkle crispy fried shallots on top just before serving for a delightful crunch and a burst of savory flavor. Adding a wedge of lime on the side also lets everyone adjust the acidity to suit their palate.
Side Dishes
This salad stands out as a complete meal on its own, but pairing it with light sides such as steamed edamame, a simple cucumber salad, or even some fragrant jasmine rice will round out your meal perfectly if you want something extra.
Creative Ways to Present
Try serving this Bang Bang Chicken Salad Recipe in crunchy lettuce cups for a fun, handheld option. Alternatively, layering it elegantly in glass mason jars or bowls can make for a stunning lunchbox or picnic presentation that’s as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad and dressing in separate airtight containers in the fridge. This prevents the veggies and noodles from becoming soggy overnight and helps maintain the crisp texture and fresh flavors.
Freezing
Since the salad features fresh crunchy vegetables and mayo-based dressing, freezing is not recommended. The texture will suffer upon thawing, and the dressing may separate.
Reheating
If you want to enjoy the chicken warm, remove it from the salad first and gently reheat in a pan or microwave. Then toss with fresh salad and dressing to keep the bright, crisp elements intact.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using shredded leftover rotisserie chicken saves time and adds wonderful flavor. Just toss it with the seasoning and gently warm if you prefer it heated.
Is there a vegetarian version of this salad?
You can replace the chicken with crispy tofu or tempeh for a satisfying vegetarian twist. The spicy bang bang dressing pairs beautifully with these plant-based proteins.
How spicy is the Bang Bang Chicken Salad Recipe?
The heat level depends on how much sriracha or hot chili sauce you add. You can easily make it mild by omitting sriracha or dial it up for spice lovers.
What type of mayonnaise works best?
Whole-egg mayonnaise is recommended for a rich and creamy dressing, but you can use your favorite brand or even a lighter version if desired.
Can I prepare this salad in advance for a party?
Yes! Prepare the components separately and combine shortly before serving to keep everything fresh and crisp. The dressing can be made in advance and refrigerated.
Final Thoughts
If you’re looking for a dish that delivers bold flavor, refreshing crunch, and comforting creaminess all at once, the Bang Bang Chicken Salad Recipe will quickly become a go-to in your kitchen. It’s a beautiful balance of textures and tastes that’s simple enough for any day but special enough to impress. Give it a try, and you might just find yourself craving this vibrant salad again and again.
Print
Bang Bang Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Asian
Description
This Bang Bang Chicken Salad recipe is a vibrant, flavorful dish that combines tender chicken with crunchy vegetables and a spicy, tangy dressing. The chicken is seasoned and pan-cooked, then paired with a medley of cabbage, carrot, bean sprouts, and fresh herbs. Tossed with rice noodles and topped with crispy fried shallots, this salad offers a delicious balance of textures and bold Asian-inspired flavors, perfect for a quick and satisfying lunch or dinner.
Ingredients
Dressing
- 1 cup (250 g) whole-egg mayonnaise
- ¼ cup (60 g) sweet chili sauce
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp rice wine vinegar or lime juice
- 1 tbsp honey
- 1 tbsp sriracha or hot chili sauce (optional)
- ½ tsp freshly grated garlic
Chicken
- 600 g (1 lb 5 oz) boneless, skinless chicken breast (2 breasts, sliced in half to make thinner steaks) or 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
Salad
- 200 g (7 oz) vermicelli rice noodles
- 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
Instructions
- Prepare the dressing: In a bowl, whisk together the whole-egg mayonnaise, sweet chili sauce, tamari or soy sauce, rice wine vinegar or lime juice, honey, sriracha (if using), and freshly grated garlic until smooth and well combined. Set aside.
- Season the chicken: Pat the chicken breasts dry and slice them in half horizontally to create thinner pieces. In a mixing bowl, combine the sweet paprika, onion powder, cracked black pepper, tamari or soy sauce, and brown sugar. Coat the chicken pieces evenly with this spice mixture.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Add water during cooking to keep the chicken moist. Once cooked, remove from heat and let rest briefly. Alternatively, shredded leftover roasted chicken can be used.
- Cook the noodles: Place vermicelli rice noodles in a bowl and cover with boiling water. Let soak until tender, about 5-7 minutes. Drain and rinse under cold water to stop cooking, then drain again thoroughly.
- Assemble the salad: In a large mixing bowl, combine the shredded wombok cabbage, purple cabbage, julienned carrot, bean sprouts, sliced spring onions, coriander leaves, and cooked noodles. Toss gently to mix.
- Combine chicken and salad: Slice the cooked chicken into bite-sized pieces if not shredded. Add the chicken to the salad bowl. Pour the prepared dressing over everything and toss well until all ingredients are evenly coated.
- Serve: Transfer the salad to serving plates or a large platter. Sprinkle crispy fried shallots on top for crunch. Serve immediately for the freshest texture and flavor.
Notes
- You can substitute tamari with gluten-free soy sauce if needed.
- Sriracha is optional; adjust the amount or omit based on your spice preference.
- This salad is great for using leftover roasted chicken.
- To make it vegetarian, omit the chicken and use tofu or tempeh instead.
- If vermicelli rice noodles are not available, thin rice sticks or shirataki noodles can be used as alternatives.
