Description
This vibrant Bang Bang Chicken Salad combines crunchy vegetables, tender chicken, and chewy vermicelli rice noodles, all generously drizzled with a creamy, flavorful Bang Bang dressing. It’s a refreshing, hearty meal perfect for entertaining or a quick lunch idea!
Ingredients
Units
Scale
Creamy Bang Bang Dressing
- 1 cup (250 g) whole-egg mayonnaise
- 1/4 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)
- 1/2 tsp freshly grated garlic
Bang Bang 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
- 1/4 tsp cracked black pepper
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 1/4 cup (60 ml) water
Salad
- 200 g (7 oz) vermicelli rice noodles
- 1 1/2 cups (115 g) shredded wombok cabbage
- 1 1/2 cups (115 g) shredded purple cabbage
- 1 carrot, julienned
- 1 cup (90 g) bean sprouts
- 2 spring onions (scallions), finely sliced
- 1/2 cup (25 g) roughly chopped coriander (cilantro) leaves
- 1/4 cup (15 g) crispy fried shallots
Instructions
- Prepare the Dressing
In a small bowl, combine all the ingredients for the creamy bang bang dressing. Mix well and set aside. - Marinate the Chicken
Place the chicken in a shallow bowl. Add sweet paprika, onion powder, black pepper, tamari, brown sugar, and olive oil. Toss the chicken well to evenly coat it in the marinade, ensuring the flavors are distributed. - Cook and Shred the Chicken
Heat a large, deep frying pan over medium-high heat. Cook the chicken for 3–4 minutes on each side until browned and fully cooked. Add water to the pan during the last 3 minutes to deglaze and incorporate any sticky bits into the chicken. Once done, transfer the chicken to a plate. Once it’s cool enough to handle, shred the chicken using two forks and toss together so the flavors coat all the meat. - Cook the Noodles
Prepare the vermicelli rice noodles as per the packet instructions. Rinse thoroughly with cold water to stop the cooking and remove excess starch. Drain well. - Assemble the Salad
On a large platter, layer your ingredients. Start with the noodles as the base, followed by wombok cabbage, purple cabbage, carrot, bean sprouts, and shredded chicken. - Dress the Salad
Drizzle the assembled salad generously with the prepared creamy bang bang dressing. - Serve
Garnish with spring onions, coriander, and crispy fried shallots. Serve immediately as a shared centerpiece for everyone to enjoy.
Notes
- To prevent noodles from sticking, rinse them thoroughly under cold water to remove starch. You can also toss them in 1 tablespoon of sesame oil for easier handling, especially if preparing ahead of time.
- Vermicelli rice noodles are ideal for this recipe, but you can substitute soba noodles, glass noodles, or cooked rice for variation.
- Make Ahead Options:
- Marinate the chicken for up to 48 hours prior to cooking.
- Prepare the creamy bang bang dressing and store in an airtight container in the fridge for up to 48 hours.
- Leftovers: Store leftovers in the fridge for up to 3 days. Keep the dressing separate and toss just before serving for the best texture. Not suitable for freezing.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 450
- Sugar: 8g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
