Description
Bang Bang Chicken Salad is a vibrant dish that beautifully marries tender chicken with a medley of fresh vegetables and a creamy, spicy dressing. This salad is ideal for both weeknight dinners and meal prep, offering a delightful crunch with every bite.
Ingredients
Scale
- 3 cups cooked chicken breast (cubed or shredded)
- 2 cups mung bean sprouts
- 5 cups finely shredded red cabbage
- 3 cups chopped romaine hearts
- 1 cup sliced English cucumber
- ¼ cup mayonnaise
- ¼ cup tahini
- ¼ cup soy sauce
- 1 to 4 tablespoons chili oil
- 1 to 2 tablespoons chili crisp
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon toasted sesame oil
- 1 to 2 medium garlic cloves (very finely minced or pressed)
- 1 teaspoon peeled and finely grated fresh ginger
- 3 cups finely chopped carrots
- ½ cup chopped peanuts (dry roasted, lightly-salted)
- 1 tablespoon sesame seeds
Instructions
- In a mixing bowl, whisk together the mayonnaise, tahini, soy sauce, chili oil, rice vinegar, garlic, and ginger until smooth.
- On a cutting board, chop the veggies: shred cabbage, chop romaine, and slice scallions.
- In a large serving platter, layer the cabbage and romaine as the base. Add mung bean sprouts on top.
- Layer cubed chicken breast, carrots, cucumber slices, scallions, peanuts, and sesame seeds over the sprouts.
- Drizzle with dressing and toss gently to combine. Serve immediately or refrigerate for later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 375
- Sugar: 6g
- Sodium: 865mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg