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
Scale
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.
