Bang Bang Chicken Salad
Servings: 4 –6 servings
This vibrant Bang Bang Chicken Salad recipe combines tender marinated chicken, fresh veggies and a creamy, sweet chilli dressing. Perfect for meal prep, picnics or a quick lunch or dinner!
Ingredients
CREAMY BANG BANG DRESSING
- 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
BANG BANG CHICKEN
- 600 g 1¼ lb 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 freshly 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 (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
Instructions
- Make the dressing – Combine the dressing ingredients in a small bowl.
- Marinate the chicken – 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.
- Cook and shred the chicken – 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 flavours all the meat.
- Cook the noodles – Prepare the vermicelli rice noodles as per the packet instructions. Rinse with cold water and drain. (Are your noodles sticking? See note 1.)
- Assemble the salad – 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.
- Dress the salad – Drizzle generously with the creamy bang bang dressing.
- Serve – Top with the spring onion, coriander and crispy fried shallots. Serve in the centre of the table for everyone to help themselves.
Notes
Note 1 – Most sweet chilli, hot chilli and sriracha sauces are gluten free, but be sure to check the label to be 100% sure. Also be sure to use tamari, rather than soy sauce, for a gluten-free meal.
Note 2 – To stop the noodles sticking, ensure they are thoroughly cooled under cold running tap water. This removes the “sticky” starch and also stops the cooking process. If you like, as an extra precaution you can drizzle the noodles with 1 tablespoon of sesame oil and toss to coat to stop them sticking (this is particularly handy when preparing the noodles ahead of time).
Note 3 – Vermicelli rice noodles are great for their light, chewy texture, but you can also use soba noodles, glass noodles, or even cooked rice for a variation.
Make Ahead
Chicken – Marinate the chicken for up to 48 hours prior to cooking. Creamy bang bang sauce – Prepare the sauce and refrigerate in an airtight container for up to 48 hours prior to cooking.Leftovers
Keep leftovers in the fridge for up to 3 days. Tastes best if the dressing is stored separately and tossed just before serving. Not suitable to freeze.Scan for full recipe:
