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
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
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
