If you are craving a dish that bursts with vibrant flavors, crisp textures, and an irresistible creamy-spicy dressing, this Bang Bang Chicken Salad Recipe is your next go-to meal. Combining tender chicken, crunchy veggies, and a luscious sauce that sings with a perfect blend of heat and sweetness, this salad is as satisfying as it is colorful. It’s a refreshing bowl that feels indulgent without being heavy, making it ideal for lunch, dinner, or even a crowd-pleasing gathering.
Ingredients You’ll Need
The magic of this Bang Bang Chicken Salad Recipe lies in its simple but thoughtful ingredients, each playing a crucial role in layering flavors and textures. From the creamy mayo base to the fresh crunch of wombok cabbage and the aromatic burst of coriander, every component brings something special to the bowl.
- 1 cup (250 g) whole-egg mayonnaise: Creates a rich, creamy foundation for the dressing that balances the spiciness perfectly.
- ¼ cup (60 g) sweet chili sauce: Adds a sweet and mildly spicy kick central to the dish’s flair.
- 2 tbsp tamari or all-purpose soy sauce: Gives a salty depth that enhances all other flavors.
- 1 tbsp rice wine vinegar or lime juice: Introduces a tangy brightness to lighten the richness.
- 1 tbsp honey: Offers a smooth, natural sweetness to round out the heat.
- 1 tbsp sriracha or hot chili sauce (optional): For those who love extra heat and complexity.
- ½ tsp freshly grated garlic: Brings a fresh, pungent note that wakes up the palate.
- 600 g (1 lb 5 oz) boneless, skinless chicken breast, sliced thinner or shredded: The star protein, tender and ready to soak up flavors.
- 1 tsp sweet paprika: Adds a smoky sweetness and enhances the chicken’s color.
- 1 tsp onion powder: Infuses subtle savory warmth.
- ¼ tsp cracked black pepper: Gives a mild heat and aromatic sharpness.
- 1 tbsp tamari or all-purpose soy sauce: Helps to season the chicken beautifully before cooking.
- 1 tbsp brown sugar: Balances savory notes with a caramelized touch.
- 2 tbsp olive oil: For juicy, perfect pan-searing and coating noodles.
- ¼ cup (60 ml) water: Used to moisten noodles or sauce as needed.
- 200 g (7 oz) vermicelli rice noodles: Provides a light, springy textural contrast between veggies and chicken.
- 1½ cups (115 g) shredded wombok cabbage: Adds crispness and a mild, fresh bite.
- 1½ cups (115 g) shredded purple cabbage: Contributes crunch and vibrant color to brighten every forkful.
- 1 carrot, julienned: Brings a sweet, fresh crunch and a beautiful orange hue.
- 1 cup (90 g) bean sprouts: Offers a cool, crisp snap that livens the salad.
- 2 spring onions (scallions), finely sliced: Adds a mild oniony bite and freshness.
- ½ cup (25 g) roughly chopped coriander (cilantro) leaves: Imparts a fragrant, zesty herbal lift.
- ¼ cup (15 g) crispy fried shallots: Finishes the salad with satisfying crunch and a hint of sweet onion flavor.
How to Make Bang Bang Chicken Salad Recipe
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts (or shredded leftover chicken) with sweet paprika, onion powder, cracked black pepper, tamari or soy sauce, and brown sugar. This seasoning blend gives the chicken a wonderful balance of savory, sweet, and smoky flavors. Heat olive oil in a pan and cook the chicken steaks until beautifully golden on both sides and cooked through. If using shredded chicken, simply toss it in the pan with the seasoning to warm through and develop flavor. This step builds the heart of this Bang Bang Chicken Salad Recipe.
Step 2: Cook the Vermicelli Rice Noodles
Gently soak or boil the vermicelli noodles according to the package instructions until tender but still springy. Drain and toss them with a little olive oil to keep them from sticking. These noodles will add a light and fresh texture that contrasts wonderfully with the crisp veggies and creamy dressing.
Step 3: Make the Bang Bang Dressing
Whisk together mayonnaise, sweet chili sauce, tamari or soy sauce, rice wine vinegar or lime juice, honey, sriracha (if using), and freshly grated garlic. This luscious sauce is the soul of the Bang Bang Chicken Salad Recipe, delivering that signature balance of sweet, spicy, tangy, and creamy. Adjust the sriracha quantity depending on how much heat you enjoy.
Step 4: Assemble the Salad
In a large bowl, combine shredded wombok cabbage, purple cabbage, julienned carrot, bean sprouts, spring onions, and coriander leaves. Add the cooked chicken and vermicelli noodles, then pour the Bang Bang dressing over everything. Toss gently to ensure every bite is coated with that irresistible dressing. Finish by sprinkling crispy fried shallots on top for extra crunch and flavor.
How to Serve Bang Bang Chicken Salad Recipe
Garnishes
Fresh herbs like coriander and a sprinkle of crispy fried shallots are the perfect finishing touches, adding bursts of freshness and texture contrast in every forkful. You might also add a wedge of lime to squeeze over the salad just before eating for a zesty lift that wakes up the whole bowl.
Side Dishes
This Bang Bang Chicken Salad Recipe pairs beautifully with simple sides like steamed jasmine rice or a light cucumber salad for a well-rounded, refreshing meal. It’s also a great main dish on its own when you want something quick but packed with flavor.
Creative Ways to Present
For a stunning presentation, serve the salad in individual bowls lined with large lettuce leaves or in crisp taco shells for a fun, handheld version. You can also turn this recipe into wraps by scooping it into soft tortillas or pita pockets, making it perfect for casual lunches or picnic fare.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad will keep fresh and crunchy for 3-4 days, while the dressing maintains its flavor and creamy texture during that time.
Freezing
This salad is best enjoyed fresh, so freezing isn’t recommended as it can affect the texture of the veggies and noodles. However, you can freeze cooked, seasoned chicken separately for up to 2 months and then simply reheat and assemble the salad fresh when ready.
Reheating
Reheat leftover chicken gently in a pan or microwave before adding it back to the fresh salad mix. Avoid reheating the noodles and veggies, as they are best served cold or at room temperature to preserve their crunch and freshness.
FAQs
Can I use leftover chicken for this salad?
Absolutely! Using leftover shredded roasted chicken is an excellent shortcut that works perfectly with this Bang Bang Chicken Salad Recipe. Just toss it in the pan with the seasoning to warm it through and infuse flavor before assembling the salad.
Is there a vegetarian alternative to chicken in this recipe?
Yes, you can swap the chicken for crispy tofu or tempeh marinated and cooked with the same seasoning blend. It holds up well with the bold dressing and crunchy veggies, making the salad just as satisfying.
How spicy is this salad?
The salad has a mild to moderate heat depending on how much sriracha you add to the dressing. You can easily adjust the spice level to suit your taste by adding more or less sriracha or hot chili sauce.
Can I prepare this salad in advance?
You can prepare the dressing and cook the chicken ahead of time, but it’s best to assemble the salad fresh just before serving to keep the veggies crisp and vibrant.
What can I substitute for the vermicelli rice noodles?
If you can’t find vermicelli rice noodles, thinly sliced cucumber or spiralized zucchini work nicely as a refreshing, low-carb alternative that still adds great texture to the salad.
Final Thoughts
This Bang Bang Chicken Salad Recipe is one of those dishes that never fails to delight with its perfect combination of creamy, spicy, sweet, and fresh flavors. Whether you’re making it for a quick weeknight meal or impressing guests, it’s always a winner. Give it a try, and get ready to fall in love with one of the most vibrant and satisfying salads you’ll ever taste.
Print
Bang Bang Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Halal
Description
A vibrant and flavorful Bang Bang Chicken Salad combining tender chicken, crunchy vegetables, and vermicelli noodles tossed in a spicy, tangy, and slightly sweet creamy dressing. Perfect for a quick, refreshing, and satisfying meal that can be prepared in just 30 minutes.
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
- ¼ cup (60 ml) water
Salad
- 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, whisk together the whole-egg mayonnaise, sweet chili sauce, tamari or soy sauce, rice wine vinegar or lime juice, honey, sriracha (if using), and grated garlic until smooth and well combined. Set aside.
- Season the chicken: In a separate bowl, mix the sweet paprika, onion powder, cracked black pepper, tamari or soy sauce, and brown sugar. Rub this spice mixture all over the chicken breasts or toss it with shredded chicken for even flavor.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side until fully cooked through and nicely browned. If using shredded chicken, warm it in the skillet with the water to keep it moist and flavorful. Remove from heat and let rest for a few minutes before slicing if whole breasts were used.
- Prepare the noodles: Soak the vermicelli rice noodles in hot water for 5 minutes or until softened. Drain well and set aside.
- Assemble the salad: In a large bowl, combine the softened noodles, shredded wombok cabbage, shredded purple cabbage, julienned carrot, bean sprouts, sliced spring onions, chopped coriander, and crispy fried shallots.
- Toss with dressing and chicken: Add the cooked chicken (sliced or shredded) to the salad bowl and pour over the dressing. Toss everything gently until all ingredients are evenly coated with the dressing.
- Serve: Divide the salad among four bowls or plates and serve immediately. Optionally, garnish with extra fried shallots or coriander for added texture and fresh flavor.
Notes
- You can substitute chicken breasts with leftover roasted chicken or grilled chicken for convenience.
- Adjust the amount of sriracha to control the heat level of the dressing.
- Use tamari for a gluten-free option or regular soy sauce otherwise.
- Vermicelli noodles can be replaced with thin rice sticks or even cooked thin spaghetti if unavailable.
- For extra crunch, add chopped peanuts or cashews as a garnish.
