If you love vibrant flavors and crave a dish that’s both refreshing and satisfying, you’re going to adore this Bang Bang Chicken Salad Recipe. It’s a beautiful harmony of creamy, spicy, and tangy elements, perfectly balanced with crunchy veggies and tender chicken. This salad makes a fantastic light lunch or a colorful dinner centerpiece that’s bursting with texture and flavor at every bite.
Ingredients You’ll Need
The beauty of this Bang Bang Chicken Salad Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role, from the creamy mayo-based sauce to the zing of fresh lime and the delightful crunch of cabbage. Together, they create a dish that’s fresh, punchy, and deeply satisfying.
- 1 cup whole-egg mayonnaise: Provides a silky, creamy base that carries the sauce beautifully.
- ¼ cup sweet chili sauce: Adds a perfect balance of sweetness and spice to wake up your taste buds.
- 2 tbsp tamari or soy sauce: Brings an umami depth that enhances the overall flavor.
- 1 tbsp rice wine vinegar or lime juice: Injects brightness and a touch of acidity to lighten the dish.
- 1 tbsp honey: Introduces a gentle sweetness that balances heat and tang.
- 1 tbsp sriracha or hot chili sauce (optional): Kicks up the heat for those who love a spicy edge.
- ½ tsp freshly grated garlic: Brings warmth and aromatic complexity to the sauce.
- 600 g boneless, skinless chicken breast: The star protein, tender and juicy once cooked and sliced thinly.
- 1 tsp sweet paprika: Adds subtle smokiness and a gorgeous color to the chicken.
- 1 tsp onion powder: Enhances the savory notes of the chicken seasoning.
- ¼ tsp cracked black pepper: Provides a little heat and depth to the chicken’s flavor.
- 1 tbsp tamari or soy sauce (for chicken): Helps marinate the chicken with a salty, rich touch.
- 1 tbsp brown sugar: Caramelizes on the chicken for a slight sweet char.
- 2 tbsp olive oil: Used for cooking the chicken to a perfect golden finish.
- ¼ cup water: Helps create the perfect sauce consistency.
- 200 g vermicelli rice noodles: Light and delicate, adding a lovely chewy texture.
- 1½ cups shredded wombok cabbage: Adds crunch and mild sweetness.
- 1½ cups shredded purple cabbage: Brings vibrant color and a slightly peppery bite.
- 1 carrot, julienned: Offers fresh crispness and sweetness.
- 1 cup bean sprouts: Adds a refreshing snap and earthy notes.
- 2 spring onions, finely sliced: Infuses a gentle oniony sharpness.
- ½ cup roughly chopped coriander (cilantro) leaves: Delivers aromatic freshness and a citrusy lift.
- ¼ cup crispy fried shallots: Adds irresistible crunch and slightly sweet onion flavor as a garnish.
How to Make Bang Bang Chicken Salad Recipe
Step 1: Prepare the Bang Bang Sauce
Start by whisking 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 in a bowl. This sauce is the soul of the dish — creamy with a tangy kick and a spicy undertone. Set aside to let the flavors meld while you prepare the chicken and salad components.
Step 2: Season and Cook the Chicken
In a separate bowl, combine the paprika, onion powder, cracked black pepper, tamari or soy sauce, and brown sugar. Rub this seasoning mixture all over the thinly sliced chicken breasts. Heat the olive oil in a pan over medium heat, then cook the chicken until it’s cooked through and has a lovely golden crust, about 5-6 minutes per side. Once cooked, let the chicken rest a few minutes before slicing it into bite-sized pieces or shredding if you prefer.
Step 3: Cook the Rice Noodles
Prepare vermicelli rice noodles according to package instructions — usually soaking in hot water for a few minutes until soft, then draining. This adds a light, chewy element that contrasts beautifully with the crisp veggies.
Step 4: Assemble the Salad Base
Combine the shredded wombok cabbage, purple cabbage, julienned carrot, bean sprouts, and sliced spring onions in a large mixing bowl. Add the cooked rice noodles and toss gently to mix all the textures together.
Step 5: Bring It All Together
Pour your prepared bang bang sauce over the salad and toss well to coat everything evenly. Add the cooked chicken on top and sprinkle with roughly chopped coriander and crispy fried shallots for an added burst of flavor and texture.
How to Serve Bang Bang Chicken Salad Recipe
Garnishes
Fresh coriander and crispy fried shallots aren’t just garnishes here — they’re the final bursts of flavor and crunch that elevate this salad from delicious to unforgettable. Adding a wedge of lime on the side is also a lovely touch for anyone who wants an extra zing.
Side Dishes
This salad shines on its own but pairs beautifully with a light side such as steamed jasmine rice or fresh cucumber slices for added cooling contrast. You could also serve it alongside some crunchy spring rolls or lightly grilled skewers for a heartier meal.
Creative Ways to Present
Consider serving the Bang Bang Chicken Salad Recipe in individual lettuce cups for a fun hand-held option or as a colorful bowl topped with extra herbs and a drizzle of extra sauce. For entertaining, arrange the salad on a large platter with the chicken sliced on top, inviting guests to pile their plates with all the vibrant ingredients.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Chicken Salad stores wonderfully in an airtight container in the refrigerator for up to 2 days. Keep the crispy shallots separate and add them just before serving to maintain their crunch.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well due to the fresh vegetables and creamy sauce. If you want to prepare in advance, freeze cooked chicken separately and combine with fresh salad and sauce when ready to serve.
Reheating
Reheat chicken gently in a pan or microwave until just warm, then toss with fresh salad and sauce. Avoid reheating the entire salad together to preserve the crispness of the vegetables and prevent the sauce from separating.
FAQs
Can I use leftover chicken for this Bang Bang Chicken Salad Recipe?
Absolutely! Leftover roasted or grilled chicken works perfectly and saves time without compromising flavor.
What if I don’t have sweet chili sauce?
You can substitute with a mix of chili garlic sauce and a little bit of honey or sugar to balance the heat and sweetness.
Is this recipe gluten-free?
It can be! Just make sure to use tamari sauce instead of regular soy sauce and check that your other ingredients are gluten-free.
Can I make this salad vegetarian?
Yes, simply swap the chicken for crispy tofu or roasted chickpeas for a tasty vegetarian twist.
How spicy is the Bang Bang Chicken Salad Recipe?
The heat level is adjustable depending on how much sriracha you add — feel free to go mild or turn up the spice to your liking.
Final Thoughts
This Bang Bang Chicken Salad Recipe has quickly become one of my favorite go-to dishes for busy weeknights and casual gatherings alike. Its delicious layers of flavor and satisfying textures come together effortlessly to make every meal memorable. I can’t wait for you to try it and fall in love with it the way I have!
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Bang Bang Chicken Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Bang Bang Chicken Salad combines tender, flavorful chicken with a vibrant and spicy dressing, served over crisp cabbage and crunchy vegetables for a refreshing, satisfying dish. The salad features a mix of textures and flavors, including a sweet chili mayo sauce, rice noodles, and fresh herbs, making it perfect for a light 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
Salad
- ¼ cup (60 ml) water
- 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, combine 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. Whisk everything together until smooth and well combined. Set aside to allow flavors to meld.
- Season the chicken: If using raw chicken breasts, slice each breast in half horizontally to make thinner steaks. In a separate bowl, mix sweet paprika, onion powder, cracked black pepper, tamari or soy sauce, and brown sugar. Coat the chicken pieces thoroughly with this seasoning mix.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add chicken steaks and cook for about 6-7 minutes per side or until fully cooked and nicely browned. If using shredded leftover roasted chicken, simply warm it in the pan with a splash of water to moisten and heat through.
- Prepare the noodles: Place vermicelli rice noodles in a heatproof bowl. Pour boiling water over them to cover and let it soak for about 5 minutes, or until soft. Drain and rinse under cold water to stop cooking. Set aside.
- Assemble the salad: In a large mixing bowl, combine the shredded wombok cabbage, purple cabbage, julienned carrot, bean sprouts, sliced spring onions, and chopped coriander leaves. Add the softened rice noodles and toss gently to mix.
- Combine salad with dressing: Pour the prepared dressing over the salad mixture and toss thoroughly until everything is evenly coated.
- Add chicken and garnish: Slice the cooked chicken into strips if not shredded. Layer the chicken on top of the salad or mix through as preferred. Sprinkle crispy fried shallots over the top for crunch and extra flavor.
- Serve: Serve the Bang Bang Chicken Salad immediately for the freshest texture and best flavor. It can be served cold or at room temperature.
Notes
- For a spicier salad, increase the amount of sriracha or hot chili sauce in the dressing.
- If you prefer a gluten-free dish, ensure tamari sauce is gluten-free or substitute with coconut aminos.
- Leftover roasted chicken works perfectly to reduce cooking time and add smoky flavor.
- To make the dish vegan or vegetarian, substitute chicken with tofu and use vegan mayonnaise.
- Make sure to soak the vermicelli noodles in hot water, not boiling water, to prevent overcooking and mushy texture.
- Store any leftover salad without dressing for up to 1 day in the refrigerator; add dressing just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
